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Alex Allan Nutrition
By Alex on 04/01/22 | Recipes

Roasted Broccoli and Tahini Hummus Quinoa Bowl

Serves 1


100g cooked quinoa – always great to have in the fridge (or cheat with a pouch) 

200g broccoli, chopped into florets large handful spinach
1 large, cooked beetroot, sliced
5 walnuts, coarsely chopped
1 tbsp tahini
2 tbsp hummus
1⁄2 lemon cut into wedges 


  1. Roast the broccoli the night before tossed in oil and salt – takes about 20mins on 180°C.
  2. 2. Put half quinoa in bowl, layer up with beetroot, spinach, broccoli, walnuts, repeat layers.
  3. 3. Combine tahini, hummus, lemon juice and use as dressing when ready to eat. 
  4. Enjoy!

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