Prepare quinoa according to package directions. Toss with assorted herbs, 2 tbsp. extra virgin olive oil, 2 tbsp. lemon juice, and ½ tsp. Adobo. Divide among 4 bowls.
Meanwhile, heat 1 tbsp. extra virgin olive oil in large skillet set over medium-high heat; cook garlic for 30 seconds. Add broccoli and remaining Adobo; sauté for 3 to 5 minutes or until tender-crisp.
Arrange broccoli, chickpeas, avocado, cucumber, and eggs (if using) over quinoa mixture. Whisk together remaining extra virgin olive oil and lemon juice, honey, cumin and hot pepper flakes; drizzle over each bowl. Sprinkle with green onions.
Note: For extra protein, add shrimp, grilled chicken, fried tofu or baked salmon.