Divide the broccoli into small florets and blanch them in boiling, salted water for 3 minutes.
Drain them and cool immediately in water and ice. Dry them with absorbent paper.

In the meantime, in a bowl, whisk together the Pristine Cooking 100% Plant-Based, wasabi, lime juice and zest, finely chopped mint leaves and salt. Dip the broccoli tops in the flavoured cream and then in the puffed quinoa, thus creating the vegetable lollipops.