Asparagus and broccoli in lemon and chili marinade, served on toasted almond quinoa.
Fry two shallots and cook with the quinoa and toasted almonds for 10 mins, or as recommended.
Fry three cloves of garlic with plenty of seasoning and fresh chilis (or paste), add pre-boiled broccoli and asparagus and squeeze over half a lemon and its zest. Add half a tin of chopped tomatoes or a few individual ones, if you wish to thicken the sauce. Serve with a generous helping of feta cheese.