Ingredients

• 1½ cups cooked quinoa
• 22 ounces raw broccoli florets (about 2 medium heads of broccoli)
• 1 tablespoon olive oil
• 1 yellow onion, finely diced
• 4 cloves garlic, minced
• 3 tablespoons Italian parsley, finely chopped
• 1½ tablespoons fresh lemon juice
• ½ cup Parmesan cheese, grated
• 1 egg, beaten
• 1 teaspoon salt and pepper