Broccoli Pesto Quinoa

Name: Broccoli Pesto Quinoa
Cuisine: European, Italian, Mediterranean
Ingredients: One cup dry quinoa; 5 cups raw broccoli, cut into small florets and stems; 3 medium garlic cloves; 2/3 cup pumpkin seeds, toasted; 1/2 cup freshly grated Parmesan (cow or vegan milk); 2 big pinches kosher salt; 2 tablespoons fresh lemon juice; 1/4 cup olive oil; 8 oz halloumi cheese (omit for vegan); ¼ cup tahini (optional); 1 avocado; Optional toppings: chiffonade of basil, crispy shallots (see below), chili fire oil (recipe below)