Fill and boil your kettle. Peel and finely chop the onion. Warm a medium pan on a medium heat for 2 mins, then add 1 tsp oil and the onion. Season with salt and pepper and fry, stirring often, for 6-8 mins till glossy and lightly browned.

While the onion fries, peel and grate or crush the garlic. Finely chop the parsley stalks, setting the leaves aside for later. Finely grate the zest from the lemon. Stir the garlic, lemon zest and parsley stalks into the onion with 2 tsp cumin seeds. Cook, stirring, for 2 mins till the pan is aromatic.

Stir the quinoa into the pan. Add 300ml hot water from the kettle. Cover, bring to the boil, then turn the heat down and simmer for 20-25 mins till the water has been absorbed and the quinoa is tender.

While the quinoa simmers, fill a small pan with hot water from the kettle, topping it up if necessary, and bring back to the boil. Pop the broad beans out of their pods. When the water is boiling, add the broad beans, simmer for 2 mins then drain.

The broad beans are covered with a grey skin, which is edible but you can remove it if you like. The easiest way to do this is to hold a bean over an empty bowl and squeeze the loose grey skin till the bean pops out. You don’t need to do this, but if you would like to, it’ll take 5-10 mins.

Strip the mint leaves off their stalks and heap them up on your chopping board with the parsley leaves. Finely chop them together.

Put a dry frying pan on a low heat. Tip in the flaked almonds and toast for 2 mins, shaking the pan, till the almonds are golden.

When the quinoa has absorbed all the water and become tender, add the spinach to the pan with most of the chopped herbs, most of the almonds and all of the broad beans. Squeeze in a little lemon juice. Gently stir to mix and wilt the spinach. Taste the pilaf and add a pinch more salt or pepper if you think it needs it. Scoop the pilaf into 2 warm bowls, top with flaked almonds and the remaining herbs to serve.