Rinse the quinoa under cold water using a fine mesh strainer and drain well.
In a medium saucepan, bring the beef broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the quinoa cooks, heat olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 7-8 minutes until browned and cooked through.
Season the beef with black pepper, smoked paprika, and salt. Stir well to combine and cook for an additional 2 minutes.
While the beef cooks, steam the broccoli florets in a steamer basket over boiling water for 5-6 minutes until tender but still crisp.
Divide the cooked quinoa evenly among four plates.
Top the quinoa with the seasoned ground beef and steamed broccoli.
Garnish each plate with chopped fresh parsley before serving.