Bring two cups of water in a small saucepot to a boil over high heat. Add in the quinoa, cover and simmer until cooked, about 10-12 minutes. Set aside.
Meanwhile, preheat your oven to 450 F. Spread the cauliflower out onto one baking sheet and the chickpeas onto another and toss each with a tablespoon of olive oil. Sprinkle with a pinch each of salt and pepper. Roast for 20 minutes, or until golden brown. Set aside.
Meanwhile, mix together the remaining 2 tablespoons of olive oil and the lemon juice, along with a pinch each of salt and pepper.
In a bowl, massage the raw beet greens with 2 tablespoons of the dressing.
Toss the quinoa with the remaining dressing and divide the quinoa between four bowls. Top with the massaged beet greens, spiralized beets, roasted cauliflower, crispy chickpeas, pomegranate arils, avocado, and pumpkin seeds. Drizzle with a little tahini and enjoy.