Broccoli Salad

Ingredients:

  • Quinoa, uncooked (1 cup)
  • Broccoli, Frozen (2-3 lbs)
  • Scallions, sliced
  • Peanuts (8 tbsp.)
  • Salt (1 tsp.)
  • Soy Sauce (4 tbsp.)
  • Sweet Chili Sauce (2 tbsp)
  • Cider Vinegar (2 tbsp.)
  • Corn Starch (1 tsp.)

Directions:

  1. Cook Quinoa.
  2. Steam Broccoli until crisp and tender
  3. Saute Onion in Olive Oil.
  4. Mix Soy Sauce, Sweet Chili Sauce, Cider Vinegar, Cornstarch, and .67 cups water.
  5. Add steamed Broccoli, Peanuts and Sauce to the sauteed Onions.
  6. Add Salt.
  7. Mix with Quinoa.

Rosemary Redskin Potatoes with Broccoli

Ingredients:

  • Red Skin Potatoes (small thin slices,)
  • Broccoli (1 lb.)
  • Butter (4 tbsp.)
  • Garlic, minced (1 tsp.)
  • Rosemary (4 tbsp.)
  • Sage (2 tsp.)
  • Onion Powder (1 tsp.)
  • Salt (1 tsp.)

Directions:

  1. Bake potatoes in microwave.
  2. Saute Garlic, in Butter.
  3. Add Rosemary and Sage.
  4. Add Potatoes and fry.
  5. When potatoes are 75% cooked, add Salt and Onion Powder.
  6. Separately steam Broccoli until tender, but not mushy.
  7. When Potatoes and Broccoli are cooked, mix and serve.