- Heat the olive oil in a medium saucepan over medium heat.
- Add the cumin and tumeric and cook, stirring, for about 30 seconds.
- Stir in the quinoa and cook, stirring frequently, until hot to the touch, about 1 minute.
- Add the water and salt and bring to a boil. Decrease the temperature and simmer, covered, until the liquid is absorbed, about 15 to 20 minutes.
- Meanwhile make the chickpeas. Heat the olive oil in a large saucepan over medium heat. Add the onion and red pepper flakes and saute for 2-3 minutes until the onion begins to soften.
- Add the garlic and saute a few more minutes.
- Add the chopped beet green stems, stir and saute for 2 minutes. Throw in the beet greens and stir, sauteing another 1-2 minutes.
- Add the chickpeas, curry powder or garam masala, season with salt and pepper and stir well.
- Add the coconut milk and cook for another 5 minutes, stirring occasionally, then turn off the heat and let sit.
- 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.
- Serve topped with the curried chickpeas and yogurt or sour cream.
Adapted from Maria Speck’s Ancient Grains for Modern Meals
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