I sauteed some red onion and a little chili pepper in coconut oil with cumin seeds, asafoetida, turmeric, and chopped ginger. I added a can of diced tomatoes and chickpeas. I threw in some chopped spinach from the yard for more nutrition. I let this cook and added it to the cooked quinoa, which I had made in the rice cooker just like rice – 2 parts water to 1 part quinoa.
It satisfied my family, and most importantly, my picky toddler.