Wash the quinoa in a fine sieve and place it in a pot with the stock, a pinch of salt, and some ground black pepper.
Turn up the heat until it comes to a boil then reduce to a simmer, and let this cook for 12 minutes.
While this is cooking, heat the coconut oil in a pan on a medium heat. Chop up the onion finely, and saute with a pinch of salt for 5 minutes. Throw in the garlic for the last minute being careful not to burn it.
Poor the onion mix into the quinoa and stir.
Wash the butter beans in a sieve, then add into the quinoa with the spinach and a few tablespoon of water.
Cook for 10 minutes adding more water if needed so not to burn the bottom.
Zest the lemon, finely chop the mint, and throw these both plus the chilli flakes over the top and stir. Remove from heat and serve.
Squeeze over the fresh lemon juice to serve and drizzle over some olive oil.

1 tablespoon coconut oil
1 large white onion
2 crushed garlic cloves
200g quinoa
600ml veggie stock or water
1 can butter beans
2 handful spinach
1 small handful lemon balm (lemon mint)
1 lemon
1 teaspoon chilli flakes
olive oil to serve
additional lemon balm to garnish