In a fine-mesh strainer, carefully rinse one cup of quinoa. Add rinsed quinoa and 2 cups of water to a medium saucepan; stir and bring to boil. Reduce heat and simmer 12 minutes. Remove from heat and cover - let sit undisturbed for 15 minutes. Fluff with a fork.

Meanwhile, in a large pot with a tight fitting lid bring 1 cup of water to boil. Add broccoli, spreading it out to cover the bottom of the pot, and cover. Cook for about 3 minutes, until broccoli is crisp-tender. Drain in a colander and set aside.

With your food processor running, drop garlic clove down the chute. Scrape down sides and add about two cups of the cooked broccoli florets, 1/2 cup almonds, Parmesan and lemon juice. Process until smooth. In a small bowl, whisk together the olive oil and sour cream. Pour over broccoli mixture and process until smooth. Season to taste with salt.

Add broccoli pesto, remaining broccoli florets and cooked quinoa to a large serving bowl; gently stir to combine. Top with remaining almonds and feta. Serve.