Preheat the oven to; fan assisted 220 C or gas mark 7.
Cook the quinoa according to instructions on packaging and allow it to cool
Meanwhile, heat 2 tablespoon of oil on a frying pan, and add onion & garlic. Sauté on medium high heat for 2-3 minutes, until fragrant
Then add the mince and cook for a further 10 minutes, until lightly browned
Lower the heat and add mushrooms, herbs, cinnamon, salt and pepper. Stir on a low- medium heat for 4-5 minutes until the mushrooms are slightly browned
Next, stir in the cooked quinoa, spinach and continue to cook for 2 minutes. Remove from heat and allow it to cool slightly
Roll out the puff pastry dough on a lightly floured surface. Spoon the mushroom mince filling into the centre and then roll it tightly into a log shape. Roll over the log so that the seam is facing the bottom. Decorate the pastry or score crisscross lines at 1 cm apart
Lightly brush with aquafaba over the surface of the pastry
Bake the Wellington in the centre of the oven for 30-35 minutes, until golden in colour. Serve and enjoy!