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Remove two generous tablespoons of the Green Goddess Vinaigrette to a small bowl; whisk in the plain yogurt or sour cream, lemon juice, olive oil, and a pinch of garlic powder. Set aside.
Rinse the spinach in a colander and shake vigorously to remove most of the water. Transfer to a microwave-safe bowl, cover, and cook for 45 seconds. Toss lightly and microwave for 30 more seconds. Let cool completely, squeeze out excess moisture, chop and set aside.
In a large bowl, combine the quinoa with about ⅓ cup of the Green Goddess Vinaigrette and toss to coat. Add the spinach, chickpeas, and cucumbers. Toss gently, adding more dressing to taste.
Transfer to a serving bowl or platter, top with cubed avocado, drizzle with Green Goddess cream, and garnish with chopped pistachios.