So I tried to combine the two recipes a bit.
I sauteed a chopped onion.
Cooked a cup of quinoa on top of that.
While the quinoa was still warm, I stirred in a bunch of chopped spinach.
Then I mixed in chickpeas, chopped dill, avocado, grape tomatoes, and a couple of pulverized hot peppers.
I dressed the salad with some lemon juice and evoo.
Sliced or slivered almonds might have been a good idea, but pine nuts would have been fantastic if I had had any. The tomatoes were an afterthought: I threw them in because they needed to be used up, but they turned out to be a great addition!

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