Fill your kettle and boil it. Tip the quinoa into a sieve and give it a good rinse under cold water, stirring it in the sieve, for 1-2 mins. This washes off the soapy coating that can make quinoa taste bitter. Trim and peel the carrots, then finely chop them.

Put a medium-sized pan on a medium heat and tip in the cashews. Toast in the dry pan for 3-4 mins, shaking the pan occasionally, till the cashews are lightly browned. Tip them out into a bowl or onto your chopping board and set aside.

Add 1 tbsp oil to the pan and the carrots. Season with a pinch of salt and pepper and fry, stirring often, for 5 mins till starting to soften.

Stir the raisins and quinoa into the carrot. Add 1 heaped tbsp garam masala and crumble in the stock cube. Stir well to mix. Pour in 300ml boiling water. Give it one last stir, then pop on a lid (or use a baking tray if you don’t have a lid). Bring to the boil, then turn the heat down and simmer for 10-12 mins till the quinoa is tender and has absorbed the water.

While the quinoa pilaf cooks, roughly chop the cashews. When the quinoa is tender, stir half the cashews and all the baby leaf spinach into the pan. Stir for 1-2 mins to wilt the spinach.

Taste the pilaf and add a pinch more salt if you think it needs it. Divide the pilaf between 2 warm bowls and serve topped with the rest of the chopped cashews.