Rinse the quinoa thoroughly and cook it according to the packet instructions until fluffy. Let it steam off briefly.
Wash the broccoli, courgette and peppers and cut them into bite-sized pieces. Roughly chop the basil.
Heat the olive oil in a large frying pan and fry the vegetables over a medium heat until lightly browned but still tender-crisp. Season with salt and pepper.
For the dressing, stir together the lemon juice, almond butter, mustard and maple syrup. If needed, loosen with a little water until smooth and season with salt and pepper.
Mix the quinoa with the fried vegetables and fold in the lemon almond dressing until everything is evenly coated.
Sprinkle with basil and serve warm.
Good to know
A meal like this feels good without being heavy. Fresh, creamy and with just the right amount of acidity. One of those dishes that's on the table quickly and still tastes of much more.
Swaps
Almond butter → cashew butter (milder flavour, also with unsaturated fatty acids). Maple syrup → date paste (no refined sugar, plus a little fibre). Quinoa → millet (gluten-free, with minerals). Basil → parsley (fresh flavour, plus vitamin K).
Allergens
Contains almonds and mustard as allergens. Thanks to the soft texture it's good for children – for little ones, cut the vegetables small – and during pregnancy the dish is fine with thoroughly washed vegetables and fresh ingredients.
