*I found a similar recipe on Yoga Journal.com and just love its full, mildly spicy, flavor ~ Enjoy:)

1 cup quinoa
2 Tbsp coconut oil
1 cup leeks, thinly sliced
2 garlic cloves, minced
1 15-oz can chickpeas, rinsed
1 14.5 oz can diced tomatoes
1 Tbsp tomato paste
1-2 chipotle chilies in adobe sauce (1 for mild, 2 for medium)
1 bunch of rainbow chard, stems too, sliced
1 cup baby spinach

Rinse quinoa under cold water. Place in medium saucepan, or rice cooker, with 2 cups of water. Bring to a boil and simmer 15-20 minutes or until all liquid is absorbed.

Heat oil over medium heat in large saute pan or sauce pot. Add leeks and garlic, cook 3 minutes or until leeks soften. Add chickpeas, diced tomatoes, tomato paste, and chilies. Cook, stirring frequently, 15 to 20 minutes. Add chard and spinach, cook 1-2 minutes more until greens soften. Serve over quinoa. *I sprinkled nutritional yeast on top of mine and love it!:)