BROCCOLI QUINOA BOWL - Cuisine Magazine - From New Zealand to the World
All components of this bowl can be made in advance, making it the perfect meal to take for lunch! Just be sure to stir the broccoli pesto into the quinoa right
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Ingredients
- 1 large head of broccoli
- small handful mint leaves
- ⅓ cup pumpkin seeds or pinenuts, lightly toasted
- 1 clove garlic, peeled
- 1 tablespoon white miso paste or ¼ cup grated parmesan
- 4 tablespoons extra virgin olive oil
- 1 cup quinoa (I used white quinoa), rinsed well
- a few handfuls of sprouts or microgreens, to serve
- 1 avocado sliced, to serve
- 4-8 boiled eggs, to serve
- 500g brussels sprouts
- 2 tablespoons olive oil
- ⅓ cup good-quality mayonnaise
- 1 clove garlic, crushed
- ½ teaspoon ground turmeric
- 1 tablespoon hot water
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