Add the wild rice, salt, olive oil, and 2 cups of water to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 60 minutes, or until cooked through.
To make the pickles, place the onion and cabbage in a heatproof bowl. Combine the salt, sugar, coriander, and vinegar in a small saucepan over medium heat. Bring to a simmer, then pour the hot liquid over the vegetables and cool to room temperature.
In a large skillet, heat the oil over medium-high heat and sauté the celery, garlic, onion and carrot until softened, about 5 minutes. Add the diced and crushed tomatoes, chipotle purée, cannellini and kidney bean liquid and 2 cups of water. Bring to a boil.
Once boiling, add the quinoa and simmer for 10 minutes. Add the beans and season with salt pepper. Bring to simmer, check seasoning and add more water if necessary to reach desired thickness.
Combine the cumin yogurt ingredients in a small bowl.
To serve, divide the rice between bowls. Top with chili and garnish with pickles and cumin yogurt.