Pre-cook quinoa according to directions and drain any extra water.

Heat the quinoa and set aside.

Now, barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer.

Add a pinch of salt and stir in the broccoli.

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.

To make the broccoli pesto, puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, parmesan, salt, and lemon juice in a food processor/blender.

Drizzle in the olive oil and cream and pulse until smooth.

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, salt or lemon juice a bit at a time.

Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chili oil, and some sliced avocado or other optional toppings.