Rinse quinoa well. Combine quinoa with 2 cups water in a medium pot and bring it to a boil over high heat. Reduce heat, cover, and simmer for 20 to 30 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
In a small bowl, mix olive oil, lemon juice, lemon zest, salt, and pepper. Set aside.
In a large bowl, mix quinoa, pomegranate seeds, green onions, yellow pepper, baby spinach, and garbanzo beans.
Stir in basil and toss with prepared dressing.
Top with chicken.
Serve chilled or at room temperature.