Quinoa and greens soup

This is adapted from the gorgeous book Wild About Greens by Nava Atlas, with a few pictures by Susan Voisin.

I don't like radishes so substituted courgettes but you could use them if you prefer. I made a smaller amount to serve two.

Cook 80g quinoa in 5-600ml stock with a pinch of chilli flakes if liked. When nearly cooked add a diced courgette and 5-6 sliced scallions. When cooked, wilt in loads of greens. I've made this with all different kinds, totalling around two salad bags from the supermarket. Spinach, watercress, rocket and mizuna are all good! Then squeeze in the juice of a lemon and serve.