Bring 2 cups of vegetable broth to a boil. Add quinoa, stir and bring back to a boil. Reduce to a simmer, cover, and let cook for 15 minutes. Quinoa is done when you can fluff it with a fork and all liquid is absorbed. Set aside.
Meanwhile, heat your oven to 350. Place frozen shrimp in colander in sink and run cold water over them for 5 mins. Heat butter in a Pyrex or small bowl in the microwave. Add salt and minced garlic to the butter. Mix together. Place shrimp in a rimmed baking sheet and pour butter mix on top. Stir the pan contents evenly with a spatula and squirt the half lemon over everything. Bake for ~9 mins, until shrimp is pink and cooked through.
Meanwhile, heat olive oil in medium skillet. Add onion and cook for 5 mins, stirring often. Add garlic, tomato paste and spices, and cook for 2 mins. Add broth, chickpeas and cheese, and cook for 5 mins. Broth should be simmering. Then add spinach and tomatoes. Cook for 2 mins more.
You can serve this several ways. We poured the chickpea sauce over a pile of quinoa, and then topped it off with shrimp. You can also mix the shrimp into the sauce before serving, or even mix all the ingredients together in the pan.
We recommend that all meals for children be served with milk.