Prawn, vegetable and quinoa broth

Method

1. Heat the oil in a large saucepan and gently fry the onion for 5 minutes until starting to soften. Add the garlic, quinoa and carrots, then gently fry for 5 minutes more, stirring.
2. Pour in the stock, turn up the heat and bring to the boil, then reduce the heat and simmer for 15 minutes until the quinoa is tender.
3. Stir in the prawns, spinach, lemon zest and juice and most of the parsley. Simmer for 2-3 minutes more until the prawns are cooked through and opaque. Taste, season with salt and pepper, then serve straightaway, sprinkled with the remaining parsley.