Pour the quinoa and vegetable stock into a medium saucepan, bring to the boil, then cover with a lid and reduce the heat to low.

Simmer for 10 minutes, adding the peas and edamame beans for the final 2 minutes.

Drain off any excess liquid if not all absorbed, then remove from the heat and leave to stand.

Place a large frying pan over a medium-low heat, add the seeds and cook for 5 minutes, until golden, then remove from the pan and set aside.

Increase the heat to high and add half the broccoli to the dry frying pan, without overcrowding the pan.

Cook for 5-6 minutes, shaking the pan every now and again, until the broccoli is charred all over, then remove and set aside.

Repeat with the remaining broccoli.

Turn the heat down to low and add 1 tablespoon of the olive oil to the pan, quickly followed by the garlic and chilli.

Cook for 2-3 minutes, until crisp.

Remove the pan from the heat and stir the broccoli into the garlic and chilli.

To make the dressing, whisk together the remaining 4 tablespoons of olive oil, the lemon juice, a big pinch of salt and some pepper.

Fluff the quinoa with a fork and stir through the dressing.

Check the seasoning and adjust as needed.

To serve, divide the quinoa between bowls, then scatter over the seeds, charred broccoli and lemon zest.