Add the quinoa to a large pan of salted water and cook for 15 to 20 minutes.
Chop the chives in to small pieces.
Peel the carrots and thinly slice. Diagonally chop the mange-tout and the baby corn in to pieces. Peel and finely dice the shallots.
Heat a little oil in a wok and then lightly colour the shallots. Add the carrots then the mange-tout and the baby corn. Cook for 5 minutes, stirring constantly. Season with salt and pepper. Add the cooked quinoa to the pan and season with salt, pepper and a little piment d'Espelette.
Serve the dish in deep plates or soup bowls and top with a sprinkling of parmesan shavings as well as the chopped chives.
«Try using quinoa as an alternative to other grains, pasta or potatoes...»