Rinse the quinoa and cook with 2 cups of water in a saucepan over medium high heat. When the water boils and starts to dry out, turn off the heat. Cover the saucepan so that the quinoa continues to cook.
While the quinoa is cooking, rinse the broccoli and cut the florets and stems into small pieces.
In a pot or deep saute pan, bring about 3 cups of water to boil.
When the water boils, add in the broccoli and cover the pot or saute pan for about 4-5 minutes. Once the broccoli looks cooked, turn off the heat and run the broccoli under cold water.
Take half of the broccoli and put it in a food processor.
Add the basil, garlic, pistachios, parmesan cheese, sour cream, and olive oil into the food processor. Blend everything until smooth.
Empty the quinoa into a large bowl. Pour the blended broccoli mixture into the bowl and stir with the quinoa. Add in the sea salt and stir.
Fold in the remaining broccoli and chopped spinach.
Top with sliced avocados and/or additional parmesan cheese.