In a deep bottom skillet, bring 1+1/2 cups of water to boil along with salt. Cover and cook for 10-15 mins (or until germline is visible) on low flame. All the water must be gone. OR pressure cook in an instant pot for 1 minute. Remove from heat and let it stand for 5 mins. Fluff the quinoa.
In a pan, roast garlic on low flame for 2-3 mins. Crush and keep it ready. In the same pan, add oil, add black beans and saute for a minute. Mix in the spices and remove from the heat.
In a separate bowl, toss in black beans with spices, crushed roasted garlic, and veggies of your choice. Add in cooked quinoa along with dressing, and toss gently.
Add in pomegranate and microgreens and serve.