Preheat the oven to 375F. Wrap whole beets in tinfoil and roast for 45 minutes. Unwrap and rub skin off. Toss beets with garam masala and olive oil. Put back in the oven for 10 minutes. Cool and slice.
Heat 1 Tbsp olive oil in a pan and saute onions, bell peppers, and spinach. Combine vegetables with quinoa, chickpeas, lemon juice, parsley, remaining oil, salt and pepper.
1/4 tsp kosher salt, 1/4 tsp black pepper, 8 oz Spanish onion, diced, 8 oz red bell peppers, chopped, 4 oz spinach, 1 cup red quinoa, cooked, 1 cup garbanzo beans, canned, drained and rinsed, 1/4 cup lemon juice, divided, 1/4 cup parsley, chopped, 5 tbsp olive oil
Toss carrots with za'atar and roast for 10 minutes.
2 tsp za'atar seasoning, 1 lb baby carrots
Mix together the cucumbers, tomatoes and cilantro.
8 oz cucumbers, diced, 8 oz cherry tomatoes, halved, 1/4 cup cilantro, chopped
Mix yogurt, tahini, lemon juice, water, garlic, salt and pepper.
1 tbsp plain Greek yogurt, fat free, 1 tbsp tahini, 1/2 cup water, 2 tsp garlic, mashed, 1/4 tsp kosher salt, 1/4 tsp black pepper, 1 Tbsp lemon juice
To assemble: divide quinoa blend among 4 bowls, lay 5 oz sliced beets on top. Divide and arrange cucumber/tomato mixture around the bowl, lay the carrots across the beets, and drizzle yogurt sauce over the top.