Cook the quinoa according to package instructions and let it cool slightly.

Steam the broccoli florets until tender but still vibrant, then set aside to cool.

In a small bowl, whisk together olive oil, lemon juice, turmeric powder, ground ginger, salt, and pepper to create the dressing.

In a large bowl, assemble the base by layering cooked quinoa and baby spinach.

Add the steamed broccoli, shredded purple cabbage, grated carrot, and sliced avocado on top of the base.

Sprinkle the pumpkin seeds, chia seeds, and pomegranate arils over the assembled bowl.

Drizzle the prepared turmeric-ginger dressing evenly over the bowl.

Gently toss the ingredients together or leave layered for presentation. Serve immediately.