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.
To make the broccoli pesto:
With your food processor running, drop garlic clove down the chute. Scrape down sides and add about two cups of the cooked broccoli florets, ½ 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.
To assemble the dish:
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.