Potato & Broccoli Quinoa Salad
Clean and halve your potatoes, then place them in a large pot of boiling water and cook until tender, about 15 minutes. When cooked, immediately place in a bowl of ice water to stop cooking, then drain and place in a large bowl. Use the same boiling water to quickly blanch the broccoli, but only for 2–3 minutes, then place in ice water to stop the cooking process. Drain and add to the bowl of potatoes.
Cook the quinoa according to package directions, then add it to the bowl with the potatoes and broccoli.
In a separate bowl, mix mayo, garlic powder and lemon juice, then combine with the potatoes, quinoa and broccoli. Add the slivered almonds, sliced radishes, salt, pepper, and red pepper flakes, and toss to combine. Taste and adjust seasonings as necessary. Serve cold or at room temperature. This will keep well in an airtight container in the fridge for up to 2 days.