Heat the olive oil in a medium size saucepan over medium heat and saute the onions for i minute. Add the quinoa and continue to saute 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 add the broccoli and the rinsed lentils then cover the saucepan and let sit for 10 minutes. Add the balsamic vinegar and parsley and stir. Refrigerate until ready to serve.
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