Rinse quinoa in a fine-meshed strainer. Heat the quinoa, two cups of water (or broth), and a large pinch of salt in a medium saucepan until boiling. Reduce to a simmer and cook until the water is absorbed and quinoa is tender, about 15 minutes. Drain any excess water and set aside.
Bring ¾ cup water and a large pinch of salt to a simmer in a large pot. Place broccoli in pot, cover, and steam for 1-2 minutes until crisp-tender. Transfer the broccoli to a colander and run under cold water.
In a food processor, puree two cups of the cooked broccoli, garlic, ½ cup almonds, Parmesan, lemon juice, and a pinch of salt. Drizzle in the olive oil and cream and pulse until smooth.
Toss the quinoa and remaining broccoli with ½ of the broccoli pesto. Taste and add more of the pesto, salt and pepper, or lemon juice if you’d like. Transfer to a serving bowl or platter and top with the remaining almonds and anything else that suits your fancy (I topped with chopped basil, a fried egg and avocado).
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/nibbles-and-apps/101-cookbooks%e2%80%99-double-broccoli-quinoa/