1Preheat the oven to 200°C (400°F) Fan. Rinse quinoa really well under running water.

2Add rinsed quinoa, salt and spices to a medium-size cooking pot (20 cm ~ 8 inch, preferably cast iron).

3Add water. Bring to a boil, stir then reduce heat to low (induction #2). Simmer quinoa, covered, for 15 minutes or until soft and cooked through. Turn off the heat and let quinoa sit in a covered pot for another 5 minutes.

4In the meantime, arrange frozen broccoli (take it directly from the freezer) on top of a baking tray lined with baking paper.

5Roast in the middle of the oven for 10 minutes.

6Cut broccoli into bite-sized pieces.

7While the broccoli is roasting, make the dressing. Add milk, almond butter, vinegar, onion powder and salt to a jar or a cup.

8Whisk together until smooth using a mini whisk or an electric mini milk frother. Set aside.

9Add cooked quinoa to plates.

10Top with roasted broccoli.

11Drizzle with the dressing.

12Garnish with chopped almonds and sprinkle with freshly ground black pepper.