Bring a large pot of water to a boil over high heat. Add the quinoa and cook uncovered for 6 minutes.
Meanwhile, cut the broccoli stalks into 3/4-inch pieces and cut the broccoli tops into small florets. Add to the pot; reduce the heat to medium-high and return to a boil. Cook for 5 to 6 minutes, until the quinoa has no opaque dot of uncooked starch in the center.
While the broccoli is cooking, squeeze enough juice from the lemon(s) to yield 1/4 cup. Coarsely chop the sun-dried tomatoes and place in a large bowl.
Drain the quinoa and broccoli well. Transfer to the bowl and stir until the steam subsides. Add the lemon juice, oil and salt. Serve warm or at room temperature.
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