Place the quinoa and vegetable stock or water in a medium saucepan (if using water, season with 1 teaspoon of salt). Bring to the boil, reduce the heat to medium–low, cover and cook until the quinoa is translucent and tender, and the liquid has been absorbed, about 15 to 18 minutes.

Transfer the quinoa to a baking sheet and spread it out into an even layer. Cool for 10 to 15 minutes. (If you are prepping ahead, cook the quinoa a day ahead and keep in an airtight container in the fridge. Fridge cooled quinoa tends to be drier, and hence will deliver crispier results!).

Heat oven to 425˚F / 220˚C.

Once the quinoa is cool, add 2 tablespoons of olive oil, the onion or garlic powder, paprika and season with ½ teaspoon salt and a big pinch of black pepper. Toss to coat the quinoa well and then press it out into a single layer. Roast until the quinoa is golden and crispy, 20 to 25 minutes, giving it a stir every 7 or 8 minutes to encourage even browning. Check often to make sure it doesn’t burn. Cool for 10 minutes.

Heat a medium skillet on medium high heat. When hot, drizzle with olive oil and add the asparagus, season with a pinch of salt and black pepper. Toss constantly until the asparagus is bright green and crisp-tender, 2 to 3 minutes. Transfer to a plate.

Make the spicy coriander/cilantro cashew cream: Place the cashews, coriander/cilantro, garlic, jalapeño, vegetable stock or water, ½ teaspoon salt, a big pinch of black pepper and the juice of ½ lemon into a small blender or food processor and puree until completely smooth. Taste and season with more salt and pepper if needed.

Transfer the quinoa to a large salad bowl or serving vessel. Add the spinach, asparagus, squeeze over the lemon juice and drizzle with olive oil and toss to combine. Taste and season with salt and pepper as needed. Drizzle the spicy coriander cashew cream on top and finish with coriander leaves.