Ingredients

For the quinoa
* 1 tablespoon olive oil
* 1 teaspoon whole cumin seeds
* 1 cup quinoa, well rinsed and drained
* 1 1/2 cups water
* 3/4 teaspoon salt
* 1/2 teaspoon sumac or lemon juice
* 1 1/4 cups shredded raw beets (about 1 medium-sized beet, rinsed and peeled)
* 1 to 2 tablespoons freshly squeezed lemon juice
* A pinch of cayenne pepper (optional)

For the chickpeas:
* 2 tsp olive oil
* 30 oz or two cans of rinsed, drained cooked chickpeas (if you’re using canned, buy Eden organics as their cans are BPA-free)
* 1 medium onion, minced
* 3 cloves garlic, minced or pressed
* Beet greens from one bunch of beets, washed, ribs removed and chopped, leaves chopped into ribbons (if your beets did not come with their greens, you can substitute spinach or some chard or skip it altogether if you prefer)
* Pinch of red pepper flakes
* 3 teaspoons curry powder or garam masala
* Sea salt to taste
* Ground pepper to taste
For the topping:
* Plain whole milk yogurt (or, if you’re feeling up to it, stir in some diced cucumber, minced garlic, chopped cilantro, salt and pepper and thin it with a jot of milk to turn the plain yogurt into raita)

Directions

1. Heat the olive oil in a medium saucepan over medium heat until hot. Add the cumin seeds (they will sizzle) and cook, stirring, until the seeds darken and become fragrant, 30 seconds. Stir in the quinoa and cook, stirring frequently, until hot to the touch, about 1 minute. Add the water, salt, and sumac (if you have it), and bring to a boil. Decrease the temperature to maintain a simmer, cover, and cook until the liquid is absorbed, 15 to 20 minutes.
2. Meanwhile make the chickpeas. Heat the olive oil in a large saucepan over medium heat until it shimmers. Add the onion and red pepper flakes and sautee for 2-3 minutes until the onion begins to soften. Add the garlic and sautee a few more minutes until it becomes fragrant. Add the chopped beet green stems, stir and sautee for 2 minutes. Throw in the beet greens and stir, sauteeing another 1-2 minutes. Add the chickpeas, curry powder or garam masala and any other spices you desire, season with salt and pepper and stir well. Cook for another 5 or so minutes, stirring occasionally, then turn off the heat and let sit.
3. To finish, stir the shredded beets into the saucepan of quinoa, cover, and let steam for 3 to 5 minutes. Stir in 1 tablespoon of the lemon juice and the cayenne pepper. Taste, adjusting for salt and lemon juice, and serve topped with the curried chickpeas and the yogurt or raita (skip this if you don’t eat dairy, of course.)