Open the ackee can and pour it into a strainer. Lightly rinse for a few seconds with water and let drain.

Pour ¼ cup of vegetable broth into the pan to sauté onions, garlic, and thyme until the onion is soft and translucent.

Add the tomato, sweet peppers, scotch bonnet, scallions and cook for about 3-4 minutes; add more vegetable broth as needed.

Add ackee to the pan and add a little more veggie broth to give it a little moisture.

Stir the ackee VERY GENTLY, may only with about a few stirs.

Turn down the pot to low and let simmer for about 5 minutes with minimal stirring; add a little veggie broth if getting dry.

Remove from stove, sprinkle with black pepper and salt (optional) to taste.

In a medium pot, bring 2 cups of water and 1 cup quinoa to a boil. Reduce heat, cover, and simmer until the water is absorbed by the quinoa (about 15 minutes). Turn off heat, let sit it for 2 to 3 minutes, and fluff with a fork.

Preheat a large skillet over medium heat. Add minced garlic and 2 tablespoons vegetable broth or water to keep the garlic from sticking to the pan—cook for a minute. Add fresh spinach, cover, and cook for 3 to 5 minutes until spinach is wilted.