Prepare quinoa: Rinse under cool water to remove the bitter taste. Tip into a pan and add double amount of salted water. Cook quinoa over a medium heat with a lid and bring to boil. Reduce to simmer for 10-15 mins or until water is absorbed.

Prepare the veg: chop carrots, slice tomatoes, slice beetroot, chop fresh oregano. Wilt spinach. Add to quinoa bowl.

Drizzle veg in two tablespoons olive oil. Add pinch himilayan sea salt, oregano and squeeze of lemon.