Dice the onion and garlic, cook on low heat in oil.Meanwhile, rinse the red lentils several times and add to the onions, add broth (about 1 cup) or water and let simmer for 20 minutes or until the lentils are completely cooked.
Cook the quinoa in boiling water (about 15 min) and drain.
Chop the squash, either in the food processor or the elbow grease. And add to the lentils to cook quickly (about 6 to 7 min extra).Wash and chop the parsley.
Combine everything in a large bowl;onions-lentils-cooked squash, there should be no remaining liquid (everything should be evaporated), parsley and quinoa drained. Salt, pepper and lemon to taste and serve warm.