Mediterranean Quinoa with Broccoli

From the Washington Post food section. Quick and easy to make, tasty and very healthy!

Mediterranean Quinoa With Broccoli

Ingredients:

1 1/2 cups quinoa
1 1/2 lbs broccoli
1 to 2 medium lemons
1/2 cups oil packed sundried tomatoes
5 tablespoons olive oil (may use oil from the sundried tomatoes)
salt to taste

Directions:

Cook quinoa according to directions.

Break broccoli up into florets and cut the stalks (peel if necessary) into 3/4 inch pieces and cook.

While quinoa and broccoli are cooking, make dressing from lemon juice (I didn't use all the juice from 2 lemons), olive oil and salt.

Coarsely chop sundried tomatoes.

Drain quinoa and broccoli.

Put into bowl with dressing and sundried tomatoes and toss together

Add more salt or lemon juice to taste.

Can serve warm or at room temperature.