Preheat oven to 400 degrees F and position one rack near the top and another near the bottom.

Bring vegetable broth to a boil in a medium saucepan, then stir in rinsed quinoa.

Return to a boil, cover, and reduce heat to low.

Simmer for 12-15 minutes, until quinoa is tender, then drain and return to the pan.

Cover the quinoa with a dish cloth and the lid for 5 minutes to absorb excess steam.

Place broccoli florets on one half of a large rimmed baking sheet and toss with 1.5 tablespoons of olive oil, salt, and pepper.

Place drained, rinsed, and dried chickpeas on the other side of the sheet, drizzle with 1 tablespoon of olive oil.

On a separate rimmed baking sheet, toss mini tomatoes with 0.5 tablespoon of olive oil, salt, and pepper.

Bake both pans for 10 minutes, placing broccoli on the lower rack, then stir each ingredient.

Sprinkle broccoli with red pepper flakes and pumpkin seeds.

Roast both pans for 5-10 more minutes, until tomatoes are wrinkled and juicy, broccoli is browned in places, and chickpeas are starting to brown.

In a medium mixing bowl, mix pesto with 1 tablespoon of lemon juice and 1 tablespoon of water.

Immediately toss roasted broccoli with 2 tablespoons of lemon juice on the baking tray.

Add chickpeas to the pesto mixture and stir to coat.

Toss cooked quinoa with a bit of olive oil, salt, and pepper.

Build each bowl with a generous scoop of quinoa, topped with half the broccoli, pesto chickpeas, and roasted tomatoes.

Sprinkle with freshly grated parmesan cheese and fresh herbs, and serve with lemon wedges.