Puy Lentil and Quinoa Salad with Semi Dried Tomatoes (v)

A vegan powerhouse of a lunch this. And mighty tasty too ;-)

For 2 generous lunch portions you need:
1/2 cup puy lentils
1/2 cup quinoa
1/2 tub semi dried tomatoes
2 tsp vegan stock powder
1 onion, diced
1 clove garlic, crushed
juice 1/2 lemon
2 tbsp olive oil
salt and pepper
1 tbsp balsamic syrup
1/2 bag purple sprouting broccoli

Place the garlic, onion, lentils and quinoa in a pan with 2 1/2 cups water and the stock powder. Bring to the boil and simmer for 15-20 mins till the lentils are tender but still have bite and the quinoa is cooked.

Meanwhile roughly chop the broccoli, stalks, leaves and all. Once the lentils and quinoa are nearly done (so after about 10-15 mins) add the broccoli to the pan with a lid and steam cook until everything is tender. Remove from the heat and add the remaining ingredients. Season to taste. Place in a tub and leave to marinate overnight before scoffing at work the next day and making all your work colleagues green with envy mwahahaha...