Preheat oven to 350

Chop broccoli and spread on baking sheet lined with parchment paper and dry roast it in the oven for 25 min

While the broccoli is in the oven, put the quinoa in a small saucepan and cover with the water or veggie broth. Bring to a boil, then cover, lower the heat to simmer, and cook for ı5 minutes, until all of the liquid has been absorbed. Remove from the heat and set aside.

Then put the roasted broccoli, cooked quinoa, flax egg, garlic, Tumeric, salt and pepper In a food processor fitted with an “S” blade and process until a mixture is created. It should be sticky enough to easily roll into balls. Make sure not to over process as it needs to be thick & sticky enough to hold together when baking. Note: You can wet your hands with a little water if the mixture is too sticky to help roll them easier.

Then roll mixture into balls and place on parchment paper. Depending on the size of your balls, it should make between 9-12 balls.

Place baking sheet bake in the oven and bake for 30 minutes turning the balls after 15 minutes.

Remove from oven and allow to cool for 5-10 minutes then serve. These can be stored in the fridge in an air-tight container for up to 5 days.