Cashew Broccoli with a Garlic Butter Sauce

If you are like me, I really try to serve some sort of veggies either in the form of a side dish or salad at most meals. It is difficult to be creative and always come up with a fresh idea not always serving the same old thing. This is a nice recipe serving broccoli with a garlic butter sauce instead of the usual cheese sauce or plain.  What is your favorite veggie side dish?

• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 2-3 tablespoons butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons vinegar or lemon juice (I prefer the lemon juice)
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews (I used unsalted)

1. Cook the broccoli with about 1 inch of water in the pot.
2. Bring to a boil, and cook for 5-7 minutes, or until tender but still crisp.
3. Drain, and arrange broccoli in a serving bowl.
4. Meanwhile, melt the butter in a small skillet over medium heat.
5. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic.
6. Pour over the broccoli.
7. Top with chopped cashews.

Quinoa Side Dish

Quinoa has become a very popular healthy food choice. It's a protein that has a fluffy texture with a slightly nutty flavour when cooked. It is interchangeable in most recipes that call for cooked rice. This recipe is packed full of protein, and makes a wonderful meal in one dish, a side dish or addition to a potluck. Try this served cold salad!

Ingredients:

• 3-4 cups cooked quinoa, according to package directions
• 1 cup canned corn
• 1  can black beans, rinsed well
• 1/2 red pepper, diced
• 8 oz sour cream
• 1/2 cup chunky salsa
• 1 cup grated cheddar cheese
• 1/2 tsp salt
• 3-4 grinds fresh pepper
• cilantro, parsley or green onions for garnish

Method:

1. Cook quinoa according to package directions. Allow to cool.
2. Stir in remaining ingredients and stir to combine.
3. Put mixture into a greased casserole and bake at 350º for 30 minutes or until heated right through.
4. Garnish and serve. 

This can be made ahead and keep in the refrigerator for 1-2 days. Heat and serve, or try it cold as a salad. Serves 4 as a meal, 6-8 as a hot side dish or cold salad.