Double Broccoli Bowl
Servings: 4 servings
Calories: 293kcal
Ingredients
- 180 g uncooked quinoa
- For the puree
- 1 cup broccoli
- 1 tbsp garlic infused olive oil goo
- 1/4 cup sunflower seeds
- 2 tbsp tamari
- 2-2.5 tbsp lemon juice
- Toppings
- 1.5 cups lightly steamed broccoli
- 4 generous sprinkles pumpkin seeds
- Chopped chives to taste
- Ground black pepper to taste
Instructions
- Cook your quinoa, I use 180g uncooked quinoa with circa 480ml water
- Once the quinoa is ready, leave it to cool for a few minutes while you work on the puree
- Wash and cut your broccoli into small florets. Steam the broccoli until it looses its raw edge but is still crisp, I cooked mine for 4 minutes but it'll vary depending on the size of your florets
- Pulse the sunflower seeds in a blender, add the goo, tamari and lemon juice and blend some more. Add circa 1 cup of the (cooled) steamed broccoli and blend until all smooth
- Add the puree to the quinoa and mix well. Divide into 4 bowls and cover with the remaining broccoli florets, pumpkin seeds and chives
- Enjoy!
Notes
*According to Monash university broccoli (heads only) are low in FODMAPs with serving sizes of 1 cup. Large servings (3 or more cups) contain excess fructose and should be avoided during the strict phase of the diet.
Please Note: One serving of my Double Broccoli Bowl is just over half a cup broccoli.