Vegan quinoa stir-fry with broccoli and almond dressing

Vegan quinoa stir-fry with broccoli and almond dressing: a quick, everyday recipe with quinoa, broccoli, ginger, almond butter and tamari.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 380 kcal per serving
• Protein: 16 g
• Fat: 11 g
• Carbs: 55 g

Ingredients

• 250 g small broccoli florets
• 1 piece of ginger (about 2 cm)
• 100 g quinoa
• 2 tbsp almond butter
• 1 tbsp tamari (gluten-free soy sauce)

Method

You’ll need: frying pan · saucepan · sieve · grater

1. Wash the broccoli and divide it into small florets. Peel and finely grate the ginger, and rinse the quinoa thoroughly.
2. Cook the quinoa in water until fluffy and soft. Then let the steam escape briefly.
3. Heat olive oil or avocado oil in a frying pan and cook the broccoli with the ginger over a medium heat until tender-crisp.
4. Stir the almond butter with the tamari and a little water until smooth. Add the dressing to the broccoli and warm briefly until everything is creamy and combined.
5. Fold in the cooked quinoa and mix everything gently. Season with tamari or pepper.
6. Serve hot and bring the pan straight to the table.

Good to know

Food like this is just what you want: warm, creamy and still light on the plate. The stir-fry is uncomplicated and just right for days when things need to be quick.

Swaps

Quinoa → millet (also provides fibre and minerals). Almond butter → cashew butter (mild, creamy and with unsaturated fats). Broccoli → cauliflower (similar in the kitchen, also with fibre). Tamari → coconut aminos (a little milder).

Allergens

Contains tree nuts from the almond butter and soya from the tamari; suitable for children if the ginger is kept mild, and generally fine during pregnancy as long as all ingredients are fresh and handled hygienically.

Dairy-free recipes