Heat a frying pan over medium heat and and add the oil, cumin, cinnamon and curry powder. Stir to combine and add the mince. Stir until cooked through. Add the quinoa and stir to coat. Add the stock; bring to the boil. Cover, lower heat to as low as possible and cook for about 12 minutes or until the quinoa is cooked through and the liquid had been absorbed.

Add the tomatoes and currants; cover and let sit for 5 minutes. Stir through the chopped parsley reserving a little for garnish; serve with a good dollop of natural yoghurt.