Cut ½-inch off the bottom of the broccoli stalks and discard. Break broccoli into fairly equal sized florets. Place florets in a microwave safe bowl with 1 tablespoon of water. Cover bowl tightly with a lid or plastic wrap. Cook on high power for 2 ½ to 3 ½ minutes. Check after 2 ½ minutes, broccoli should be fairly tender, but not mushy. Remove cover, drain and set aside till cool enough to handle.

Place drained broccoli on a large cutting board and finely chop OR place broccoli in the bowl of a food processor and pulse just until finely chopped. Don't chop too much or broccoli will liquify.

Heat 2 tablespoons of olive oil in a large sauté pan over medium low heat. Add garlic and red pepper flakes. Cook for 1-2 minutes until softened and fragrant.

Add chopped broccoli and 1 teaspoon salt. Sauté for another 2-3 minutes.

Add quinoa and stir to combine. Add parmesan. Taste and season with more salt, if needed, and freshly ground black pepper. Squeeze lemon juice over the top and stir. Transfer to a serving platter or individual plates or bowls. Garnish with lemon wedges and more parmesan cheese, if desired. Serve warm or at room temperature.