Broccoli quinoa bowl

SERVES 4 / PREPARATION 10 MINUTES / COOKING 20 MINUTES

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

FOR THE ROASTED BRUSSELS SPROUTS 500g brussels sprouts

2 tablespoons olive oil

FOR THE TURMERIC AIOLI

⅓ cup good-quality mayonnaise 1 clove garlic, crushed ½ teaspoon ground turmeric 1 tablespoon hot water

Preheat the oven to 200℃.

Cut the broccoli into florets and steam until just tender, approx 5-8 minutes. Remove from the heat and set aside to cool slightly. Transfer ¾ of the broccoli to a food processor, add the mint leaves, pumpkin seeds or pinenuts, garlic, miso or parmesan and olive oil. Pulse until a rough ‘pesto’ forms. Finely chop the rest of the broccoli and set aside.

To cook the quinoa, bring 1½ cups water to the boil, add the quinoa, reduce the heat to the lowest setting, cover with a lid and simmer for 12 minutes. Remove from the heat and set aside for 5 minutes before fluffing up with a fork. Stir through broccoli ‘pesto’ and the reserved finely chopped broccoli. Taste and adjust the seasoning if needed.

Meanwhile, trim and halve the brussels sprouts. Transfer them to an oven tray, drizzle with olive oil, season with salt and pepper then roast for 15-20 minutes, stirring once or twice until golden and tender.

Combine all the ingredients for the turmeric aioli in a small bowl and mix well. Season with salt.

To serve, divide the broccoli quinoa between four bowls (you will likely have extra, so store in the fridge for 2-3 days), add some brussels sprouts and a little handful of sprouts or microgreens, ¼ sliced avocado per bowl and 1 or 2 boiled eggs, halved. Drizzle with turmeric aioli and crack a little pepper over the top.