Broccoli quinoa and miso balls
|3 cup||broccoli — steamed and finely chopped|
|2 cup||quinoa — cooked|
|30 ml||miso paste|
|250 g||ricotta cheese|
|1 tbsp||fresh ginger — grated|
|2||shallots — finely chopped|
|120 g||sesame seeds|
|salt and black pepper — to taste|
Heat the oven to 200C and line a baking tray.
Add all the ingredients except the sesame seeds to a bowl and mix to combine.
Place the sesame seeds on a plate.
Shape the mixture into 40g balls and then roll in the sesame seeds.
Place on the tray and bake for approximately 30 minutes or until the sesame seeds are golden turning halfway.
Prepare the bowl by mixing some tomato and cucumber, adding some red pepper, avo and a large dollop of hummus. Drizzle with balsamic glaze and top with some pumpkin and sunflower seeds.
You can however prepare any bowl you like and just add the balls