1 tbsp extra virgin olive oil

1 tbsp olive oil

1 tbsp lemon juice

750 ml veg stock

200 g quinoa

1 onion

1 bunch parsley

1 tbsp lemon zest

1 bunch basil

125 g asparagus spears

1 avocado

1 handful toasted pine nuts

1 stick celery

50 g spinach

1 clove garlic

Turn the heat up high, stirring the quinoa while the pan gets hot, then add a ladle of stock and the lemon zest. Let the quinoa absorb almost all of the stock, then continue adding a few ladles at a time until the quinoa cooks but still has a bite (it should take about 10 minutes).

Peel and dice the onion. Finely dice the celery. Cut the asparagus into 3 - 4 lengths depending on the size.

Heat the olive oil in a large frying pan over a medium high heat. Add the onion and celery, turn the heat down and fry for 10-15 minutes, until very caramelised (add a dash of water if it starts to burn).

Add the Quinoa and the asparagus and coat in the oil.

Peel the garlic. Peel and de-stone the avocado. Put both into a food processor with the basil, parsley, spinach and lemon juice.

Fold the avocado pesto into the risotto and serve with the pine nuts, some extra herbs and a drizzle of extra virgin olive oil.