Roasted Salmon With Crispy Broccoli and Quinoa

Ingredients

• 1 large head broccoli (about 1½ pounds), cut into small florets
• 3 cloves garlic, sliced
• 1 small red chili—halved, seeded, and thinly sliced, plus more for serving
• ¼ cup canola oil
• Kosher salt and black pepper
• 4 6-ounce skinless salmon fillets
• 1 cup quinoa
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• ¼ cup roasted peanuts, roughly chopped

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