Start by cooking the quinoa – you want about double the amount of boiling water to quinoa and let it boil for about 12-15 minutes.

While that cooks, toast the almonds in a large frying pan with 1 tablespoon of tamari. Let the heat until they start to brown and slightly catch. Put to one side

In the same pan (but without the almonds) add 4 tablespoons of olive oil, crushed garlic and chilli flakes. Start to heat this, once it’s bubbling add the chopped kale and courgette. Sauté everything until cooked, which should take about 5-10 minutes, then take off the heat

Place the peas in a pan with cold water, bring them to the boil and then drain them. Add half the peas to a food processor with 4 tablespoons of olive oil, juice of 1 lime, some salt and pepper to taste and blend to a puree

Add the other half of the peas, the courgette, kale, 1 tablespoon of tamari and a little olive oil into the quinoa and stir, season to taste

Serve the quinoa with the pea puree on the side or mix it in to make it extra creamy! Then finally sprinkle the almond over the top of your bowl!

Note: If you want to save a pan, do the pea puree first and use this same pan for the quinoa