Cook the quinoa and set aside.
Now barely cook the broccoli by steaming for a minute then cool by running cold water over it. Set aside.
To make the broccoli pesto puree two cups of the steamed broccoli, the garlic, 1/2 cup of the almonds, Parmesan, mineral salt, and lemon juice in a food processor. Drizzle in the olive oil and yoghurt 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 a bit at a time, or you might want a bit more mineral salt or an added squeeze of lemon juice.
Turn out onto a serving platter and top with the remaining almonds, a drizzle of oil, and some sliced avocado or any of the other optional topping.