Tip the quinoa into a small pan. Pour in 300ml boiling water. Add a pinch of salt. Cover. Bring to the boil, then turn the heat down and gently cook for 15-20 mins till the water has been absorbed. Take off the heat.

Halve the chilli, flicking out the seeds and membrane for less heat. Finely chop the chilli. Peel the garlic clove and crush or finely chop. Slide both the chilli and the garlic into a small bowl. Spoon in 2 tbsp tamari and the brown rice miso and stir well to combine. Set aside.

Peel the carrots, then use the peeler to create thin ribbons. Slice the mushrooms. Trim the dry ends from the broccoli spears. Cut them in half. Trim any woody stalks from the kale and roughly shred into small pieces.

Warm a large frying pan or wok over a medium high heat for 2 mins. Pour in 1 tbsp oil. Slide in the mushrooms and purple sprouting broccoli and stir fry for 2-3 mins, till slightly golden on the outside.

Add the kale and carrots to the pan, along with the miso mixture and 100ml boiling water. Stir well and continue to fry for 2 mins, till the veg are tender and the liquid has reduced by about half.

Pile the cooked veg onto plates next to the quinoa. Drizzle the sesame oil over the top and serve.