Blanch broccoli and cook quinoa, set aside.

In a small bowl, combine olives oil, fresh lemon juice, finely chopped garlic cloves, chopped parsley and salt and whisk until dressing emulsifies (or temporarily blends and binds). Toss broccoli and tri-color quinoa together and pour dressing over top. Toss lightly to coat and combine. Top mixture with parmigiano reggiano and serve. Can be eaten warm or cold.