Fill and boil your kettle. Peel and finely chop the red onion. Trim the carrots then coarsely grate them (if you have a food processor with a grating attachment you can use this). Set the carrot tops to one side.

Warm a large pan on a medium heat for 1 min then pour in 1 tbsp olive oil. Add the chopped onion and fry for 3 mins, stirring, till just softened. Add the grated carrots, 2 tsp ras al hanut and a large pinch of salt and pepper.

Tip in the red quinoa and stir well. Pour over 400ml hot water from the kettle then clamp on a lid. Simmer on a medium heat for 10-14 mins till the quinoa is tender. Remove the lid and turn the heat up a little for the final 2 mins to allow any excess water evaporate.

While the quinoa is simmering, warm a small frying pan on a medium heat for 1 min then tip in the flaked almonds. Toast for 2-3 mins till golden and fragrant, shaking the pan regularly.

Finely chop the mint leaves. Wash a small handful of the carrot tops. Pat dry and finely chop them. Finely grate the zest from the orange.

When the quinoa has cooked, stir through most of the chopped mint, all the chopped carrots tops and pinch of orange zest. Squeeze in the juice from half the orange. Stir and taste, adding more salt, pepper, orange juice or zest if you think it needs it. Serve in warmed bowls topped with flaked almonds, the remaining mint and a wedge of orange each.