Fill your kettle and boil it. Peel and finely chop the onion. Place a medium pan on a medium heat and add 1 tbsp olive oil. Tip in the onion and season with a pinch of salt and pepper. Fry, stirring often, for 5 mins till the onion has started to soften.

While the onion fries, trim the courgette and dice it. Stir it into the onion and fry for a further 3 mins, stirring once or twice.

While the veg fry, tip the quinoa into a sieve and rinse under cold water for 1 min (this helps rinse off any soapy coating on the quinoa that can make it taste bitter). Peel and grate or crush the garlic. Finely grate the zest off the lemon.

Stir the garlic and lemon zest into the veg with 2 tsp cumin seeds. Cook, stirring, for 1 min.

Tip the quinoa into the pan and stir to mix. Tip in the cannellini beans with the liquid from their tins. Stir to mix, then cover the pan with a lid (or use a baking tray if you don't have a lid). Simmer for 10-12 mins till the quinoa is tender and the water has been absorbed. Check the pan frequently and if it starts to dry out, top it up with 100ml boiling water.

Take the pan off the heat and squeeze in the juice from half the lemon. Stir, taste and add a pinch more salt or pepper if you think it needs it.

Spoon the quinoa and beans into 2 warm bowls. Serve with the remaining lemon sliced into wedges on the side.