Wash the quinoa in a mesh strainer rigorously with water.

In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.

Add the broth to the pan and the salt. Stir, and bring to a boil.

Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally. When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit. Slice the lime and squeeze over the quinoa, and add the maple syrup, stirring with a wooden spoon until combined. You will only need 1/2 cup for one serving.

In a small pot over medium heat, place the chickpeas and 2 tablespoons barbecue sauce. Heat for about 5 minutes until warm and the sauce becomes sticky and coats the chickpeas. Remove from the heat and coat with the remaining barbecue sauce. If desired, you can add more barbecue sauce.

Place the lettuce at the bottom of the bowl. Arrange the rest of the ingredients in the bowl in their own corners, 1/2 cup quinoa in one, then bbq chickpeas, the tomatoes and the avocados.
Sprinkle with the chopped scallions. Enjoy!