Quinoa and Lentil Salad with Broccoli
1 tbsp olive oil
1 onion, diced finely
1 cup uncooked quinoa
2 cup vegetable broth
2 tbsp balsamic vinegar
¼ cup fresh parsley, chopped
2 cups fresh broccoli, cut into bite-size pieces
1 cup canned green or brown lentils (rinsed in cold water and drained)
Heat olive oil in a medium size saucepan over medium heat and sauté the onions for 1 minute.
Add the quinoa and continue to sauté for another minute before adding the broth. Bring the broth to a boil and let cook for 20 minutes stirring occasionally, or until the quinoa is completely cooked.
Remove the quinoa from the heat and immediately add the broccoli and the rinsed lentils then cover the saucepan and let sit for 10 minutes.
Add the balsamic vinegar and the parsley and stir. Refrigerate until ready to serve.