1. Turn on oven to 350 degrees Fahrenheit. Cook quinoa according to package directions.

2. While quinoa cooks, cut the broccoli into bite-sized pieces (about 1-2 inches in size), and peel and dice the onion and garlic.

3. Heat a skillet over medium heat, and add onion and olive oil. Sautee for about 5 minutes, stirring occasionally, until onions are slightly brown. Add garlic and cook another minute before turning off the heat and dumping the onion, garlic, and olive oil mixture into the bowl of a food processor or high-powered blender.

4. Add all remaining ingredients to the food processor (except breadcrumbs) and puree on high until smooth and creamy. Taste and add more salt or pepper, as needed.

5. Put cooked quinoa, diced (raw) broccoli, and cheese sauce into an oven-safe dish (at least 8-cup capacity) and stir well to coat everything in the sauce. Top with breadcrumbs (if using) and add an extra pinch of salt, pepper, and a drizzle of olive oil on top.

6. Bake for 30 minutes, or until golden and bubbling. Serve immediately, or let cool completely and store leftovers covered in the fridge for up to 5 days.