Put a small amount of water at the bottom of your pot, and put the chopped red onion in there. Cook for about 10 minutes, until it turns translucent.
Add rinsed quinoa (discard soaking water), and 2 cups water.
Add berber spice, and cook for about 10 minutes, until the water is gone.
Add pumpkin puree and mix well.
Turn off heat.
Serve on injera, or on its own.
I served this on store bought injera - it is made from iron rich teff, and fermented. So good! You can enjoy on its own too.