Warm Garbanzo & Quinoa Salad

1 1/2 tsp chopped garlic
1 small zucchini, quartered and sliced
2 carrots, grated
1/2 c chopped red bell pepper
2 c canned garbanzo beans, rinsed and drained
1/2 c (packed) chopped scallions
2 Tbsp extra-virgin olive oil
3 Tbsp white-wine vinegar
1/4 tsp salt
1 c quinoa or couscous, cooked with vegetable broth according to package directions
4 c fresh baby spinach leaves, cleaned and dried

-Coat a sauté pan with olive oil and heat to medium-high. Add garlic, zucchini, carrots, and pepper. Sauté until softened, about 5 minutes, stirring frequently. Add beans and sauté until heated through.
-In a food processor, purée scallions, gradually adding oil, vinegar, salt, and black pepper to taste. Process to a thick consistency.
-Add scallion mixture and cooked quinoa to sauté pan; heat through.
-To serve, arrange 1 cup spinach on each of four plates and pile equal amounts of garbanzo bean mixture on top.