Fill and boil your kettle. Tip the red quinoa into a small pan. Pour in 300ml hot water from the kettle and add a pinch of salt. Cover, bring to the boil, then turn the heat down to low and very gently simmer for 12-15 mins till the quinoa has absorbed the water and become tender.

Meanwhile, trim the roots and any ragged greens off the spring onions. Roughly chop the white parts and finely slice the green parts - keep them separate. Halve the pepper, scoop out the seeds and white pith, then finely chop it. Rinse the mushrooms and tear them into bite-size pieces. Peel and finely chop the garlic cloves.

Put a deep frying pan or wok on a medium heat and add 1 tbsp oil. Add the garlic and sizzle, stirring, for 15 secs to flavour the oil.

Add the chopped spring onion whites, half the spring onion greens, the chopped red pepper and the mushrooms to the pan. Fry, stirring often, for 8 mins till the veg are glossy and starting to soften.

The quinoa should be tender and cooked by now. If there is any excess water, drain it off - the quinoa should have absorbed most of it. Scoop the quinoa into the pan with the veggies and stir well to mix.

Add the vegan fischy sauce, tamari and sesame oil to the pan and stir-fry for 2 mins to mingle all the flavours. Taste and add a pinch of salt if you think it needs it. Scoop into 2 warm bowls and serve.