Fill your kettle and boil it. Add a pinch of saffron powder to a heatproof jug along with 1 tsp smoked paprika. Pour in 300ml boiling water and stir to mix. Set aside.

Peel and finely chop the red onion. Halve the red pepper, scoop out the seeds and white pith, and finely chop the pepper. Place a medium pan on a medium heat. Add 1 tbsp olive oil and the chopped veg. Season with a pinch of salt and pepper and fry, stirring often, for 5 mins till the veg start to soften.

While the veg fry, rinse the mushrooms and tear them into small pieces. Add the mushrooms to the pan and fry, stirring often, for 3 mins.

Tip the quinoa into a sieve and rinse under cold water for 1 min (this removes the soapy coating on the grains that can make them bitter).

Tip the quinoa into the pan and stir to mix. Pour in the saffron stock. Pop a lid on the pan and simmer for 10-12 mins till the quinoa is tender and has absorbed the stock.

When the quinoa is tender, fluff it up with a fork and taste it. Add a pinch more salt or pepper if you think it needs it. Divide the veggie quinoa between 2 warm bowls and top with the pumpkin seeds to serve.