Chicken and Sweet Potato Casserole with Green Beans

Ingredients

• 1 lb Broccoli (about 1 large head)
• 1 cup Water (for steaming)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Broccoli: Wash the broccoli head thoroughly under cold running water. Pat dry. Cut the large head into bite-sized florets, aiming for a uniform size for even cooking. Peel the tough outer layer of the main stalk and slice it into 1/4-inch thick coins; they are delicious and nutritious too.

2. 2

   Set Up the Steamer: Pour about 1 inch of water into a large pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over high heat.

3. 3

   Steam the Broccoli: Carefully place the broccoli florets and stem pieces into the steamer basket. Cover the pot with a tight-fitting lid and reduce the heat to medium. Steam for 4-5 minutes.

4. 4

   Check for Doneness: After 4 minutes, carefully lift the lid and check the broccoli. It should be a vibrant, bright green color and tender-crisp. You should be able to easily pierce the thickest part of a stem with a fork. Avoid overcooking, which makes it mushy and dull in color.

5. 5

   Season and Serve: Using tongs or an oven mitt, carefully remove the hot steamer basket from the pot. Transfer the broccoli to a serving dish. Immediately season with salt and freshly ground black pepper. Toss gently to combine and serve warm.

Ingredients

• 1 cup quinoa (any color (white, red, or black))
• 2 cup water
• 1 tsp olive oil (optional, for flavor and fluffiness)
• 0.25 tsp salt

Instructions

1. 1

   Rinse the quinoa

   • Place the quinoa in a fine-mesh sieve.
   • Rinse thoroughly under cold running water for about 30-60 seconds.
   • Drain well. This step is crucial to remove the natural saponin coating, which can taste bitter.
2. 2

   Combine and bring to a boil

   • In a medium saucepan, add the rinsed quinoa, 2 cups of water, 1 tsp of olive oil, and 0.25 tsp of salt.
   • Stir to combine.
   • Bring the mixture to a rolling boil over medium-high heat.
3. 3

   Simmer and steam

   • Once boiling, reduce the heat to the lowest setting.
   • Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes, or until all the water has been absorbed.
   • Avoid lifting the lid during this time to keep the steam trapped inside.
4. 4

   Rest and fluff

   • Remove the saucepan from the heat and let it stand, still covered, for 5 minutes.
   • After resting, uncover the saucepan and gently fluff the quinoa with a fork.
   • Serve warm or let it cool for use in salads.