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Lightly steam broccoli. Set aside.
Puree two cups of the steamed broccoli, the garlic, 1/2 cup of the almond, nutritional yeast, sea salt, and lemon juice in a food processor. Add the extra virgin olive oil and soy yogurt and pulse until smooth.
Mix 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. Top with the remaining almonds.
Add some sliced avocado or basil for additional toppings.
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