Cook or reheat pre-cooked quinoa, set aside.
Bring 1 cup of water to a simmer in a large pot. Add the broccoli and salt, and cover. Cook for just 1-2 minutes, so it’s bright green, then transfer to strainer and run under cold water. Set aside and let drain.
Toss the quinoa with the broccoli pesto and the broccoli florets until well coated, then gently stir in the slivered almonds, tomatoes, basil, lemon zest and red pepper flakes.
Taste and adjust if needed. You may want to add in more pesto, red pepper or salt. Place in a serving bowl or platter and top with the sliced avocado. Enjoy!