1:1.5 quinoa to broth ratio, bring to boil then reduce heat to low, cover and simmer for 15 minutes.
Remove quinoa from pot and add to a big salad bowl and immediately fluff up with a fork. Add broccoli, chopped avocado, chopped cherry tomatoes, julienned carrots, chopped parsley.
Add lemon juice, honey,and mustard, then toss salad.
Last 3-4 days in the fridge.