For the quinoa, preheat oven to 200 degrees, spread out quinoa on a lined baking tray, toss once, cook until quinoa is dry and no longer sticks together, 30-45 minutes.

Heat oil in a large saucepan over medium-high heat, toss in half the quinoa and cook shaking the saucepan until quinoa has puffed, transfer to a paper towel and drain, repeat with remaining ingredients.

In a bowl combine green beans, parmesan cheese, almonds, chilli, puffed quinoa, a lemon juice and zest and a drizzle of olive oil. Season to taste.