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1
In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
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2
Blend 1/4 T flour into 1/4 c milk of milk and set aside.
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3
Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
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4
To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Nutritional Yeast (if you can't find Bragg's Premium Nutritional Yeast, you can also use any Parmesan cheese alternative. If you use real Parmesan, you will change the nutritional values of the recipe), salt, and lemon juice in a food processor. Drizzle in the olive oil and milk/flour mixture and pulse until smooth.
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5
Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pesto a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the sesame oil, and some sliced avocado or any of the other optional toppings.
