1. Add the quinoa to a medium saucepan and cover generously with boiling water. Simmer for 10 minutes,then drain.
2. Heat two tablespoons of oil in a large saucepan. Add the garlic and fry briefly until fragrant. Add the cinnamon,cumin,chard,sultanas and stock and stir until the chard has wilted down. Season with salt,cover and cook over low heat until quite tender,about 20 minutes.
3. Add the quinoa to the pan,season with salt and pepper and cook for five minutes. Tip out on to a serving plate and set aside to cool a little.
4. While still warm,dress quinoa mixture with the vinegar,lemon juice and remaining oil. Adjust the seasoning if necessary and mix thoroughly. Drop on the chunk of ricotta,scatter over the sunflower seeds,almonds and dill and serve.
Tips
1. Stay clear of the ricotta tubs at the supermarket and buy a wedge fresh from the deli. Just make sure that it's bright and white with a fresh milky aroma.
2. You can,of course,use regular silverbeet for this recipe.
3. In place of quinoa,try this with cooked chickpeas.