Before you start, bring a medium pot of salted water to the boil.
Prep broccoli. Cook quinoa in pot of boiling water for 12 minutes. After 12 minutes, add broccoli to pot and cook a further 3 minutes, until tender. Drain well.
Prep beetroot and feta. Heat a small, dry fry-pan on medium heat. Add walnuts to pan and toast for 1-2 minutes, until golden. Add all ingredients to a medium bowl, along with rocket.
Once cooked, add quinoa, broccoli and vinegar to bowl with salad ingredients. Season to taste with salt and pepper and toss to combine.
Serve salad with your choice of lean protein.