Enjoy this broccoli bowl with your favourite movie and pair of fuzzy socks or with chopsticks and a friend on the beach.  It is best to sprout the quinoa just until little tails appear but not until they get too long.  I like mine after 24 hours.  If using sprouted quinoa this recipe would take 24 hours to sprout and 2 hours in the dehydrator.  You can also serve the broccoli on a bed of greens or kelp noodles and skip the dehydration step just to make it fresh and instant… just like take-out only way way better 🙂

To make the quinoa easier to digest rinse it well to reduce saponins, sprout it to reduce phytic acid and for an extra super-step (bonus points) ferment it to reduce oxalates and phytates further.

Ingredients

• 1 cup broccoli, chopped
• ⅔ cup quinoa, sprouted or cooked

Sauce Ingredients

• ¼ cup almond butter
• 2 tablespoons miso paste
• 1 teaspoon sunflower lecithin, totally optional
• 1 tablespoon tamari
• 1 teaspoon ginger, shredded, fresh
• 1 clove garlic
• 1 pinch cayenne pepper
• ½ cup water, or less, as needed to blend

Instructions

Quinoa: Sprout quinoa at least 24 hrs prior to serving this dish

Sauce:  Blend all sauce ingredients in a high speed blender until smooth and creamy

Broccoli: Massage the dressing into the broccoli until the broccoli begins to soften

Warm in the dehydrator if possible or desired for 30 minutes up to 2 hours

Assembly: Mix broccoli and sprouted or cooked quinoa in a bowl and top with sauce
Garnish with green onions, paprika, chives or sesame seeds if desired