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.
You can vary the taste by varying the type of vinegar and adding your favorite herbs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (174g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 32 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 330.3mg||11 %|
|Potassium 377.2mg||10 %|
|Total Carbohydrate 29.4g||9 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 25.4g|
|Protein 6.6g||9 %|
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Calories per serving: 173
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