Cook the quinoa. Heat a medium saucepan over medium heat or an instant pot on sauté function. Add olive oil and garlic, and cook, tossing, for 1 minute until lightly golden brown. Stir in quinoa, vegetable broth, and sumac. If using an instant pot, cover and pressure cook on high for 4 minutes and allow to naturally release for 10 minutes. Over stovetop, bring to boil, then reduce heat to low and simmer, covered, until the broth has been absorbed, 15-20 minutes. Remove from heat and let rest for 5 minutes. Add lemon juice and fluff with a fork.

Make the quick pickled red onions. Pour the hot water over the sugar and salt in a medium jar. Stir to dissolve. Add the vinegar then nestle in the red onion slices. Let sit until ready to serve. The pickles will get even stronger as they sit and will last a couple of months in the fridge.

Cook the chard. Heat a large cast-iron or non-stick skillet over medium heat. Add olive oil and garlic and cook, stirring, 1 minute, until lightly golden brown. If using stems, add stems with 1 tablespoon water and cook, stirring, until softened, 1-2 minutes. Add ripped chard leaves and salt, and cook, tossing, until wilted. Taste and add more salt, if desired. Transfer to a bowl and wipe out the pan.

When ready to serve, fry the halloumi. Heat the same large skillet over medium-high heat. Once hot, add the halloumi slices in a single layer, cooking in batches if needed. Cook 1-2 minutes, until golden brown. Use a thin metal spatula to flip the halloumi and cook on the other side until golden brown, about 30 seconds to 1 minute. Transfer to a plate and repeat with the remaining slices.

Build the bowls: Divide the quinoa among four bowls then top with pickled red onion, cooked chard, fried halloumi, and beets. Garnish with a couple tablespoons of tzatziki, and, if using, pomegranate arils and fresh mint leaves. Serve immediately.