Cannellini bean, ruby chard and quinoa pilaf

Method

1. Place the quinoa in a saucepan of water, bring to the boil, reduce the heat and simmer until just done, 16–18 minutes for mine (see the packet instructions, but check as it cooks). It will look like it has burst a little. Drain well, then return to the hot pan, off the heat.
2. Wash, then shred or cut the ruby chard as you prefer. I like to use mostly leaf with just a little stalk, shredded, for colour and texture.
3. Meanwhile, heat the oil in a non-stick saucepan. Add the cumin and mustard seeds and the dried chilli and cook until the mustard stops popping and the cumin has coloured. Add the onion and cook until soft and colouring at the edges. Stir in the garlic, reduce the heat and cook for a minute. Add the chard, season with salt and give the pot a good stir, then cover and cook over a medium heat until the chard is soft, anything from four to six minutes, stirring occasionally.
4. Add the beans, some black pepper and the lemon juice and cook until the beans are heated through. Add the drained quinoa and fold through with a fork. Taste, adjust the seasoning and lemon juice, then serve.