Rinse quinoa well and place it in a small pot with a glass lid. Add a few pinches of salt and 180 ml of water. Cover and bring to the boil, then reduce the heat to low-medium and simmer until water is absorbed, about 15 minutes. Let it sit covered for 5-10 minutes.

While the quinoa cools, prepare the vegetables: divide broccoli into small florets, cut ends off the asparagus, and slice the zucchini into 0.5 cm pieces.

Preheat the oven to 220° C. Toss broccoli with 2 tsp olive oil and season with salt. Spread on a baking tray. Brush zucchini slices with olive oil and season, then add to the tray. Coat asparagus with 1 tsp of oil and season, then add to the tray. Roast for about 8 minutes; if asparagus is ready, remove it. Continue roasting broccoli and zucchini for another 5-7 minutes.

For steaming: Bring a pot of water to boil and steam broccoli for 5-6 minutes, zucchini for 3 minutes, asparagus for 3-5 minutes, and peas for 3 minutes.

For both methods, boil a small pot of water and cook peas for about 3 minutes. Drain and cool under a cold tap.

Heat 1 tsp of oil in a pan, add almonds, and toast until golden, stirring often. Sprinkle with flaky salt and let cool before chopping roughly.

For the dressing, put all dressing ingredients in a blender and blend until smooth, adjusting seasoning as needed.

On a large platter, arrange all salad elements, drizzle with half the dressing, and top with toasted almonds. Add pieces of soft vegan cheese if desired.