Quinoa–white bean fritters with baby broccoli and basil pesto

• Rinse the quinoa. 
• Rinse the white beans.

In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove from the heat and fluff with a fork. Stir in the beans, cover, and keep warm.

While the quinoa is cooking and resting, prepare the broccoli. 

• Finely chop, press, or grate the garlic. 
• Trim the root ends from the baby broccoli; cut the broccoli into 1-inch pieces. 
• Coarsely chop the tomatoes; season to taste with salt and pepper. Set aside for garnish.

In a large frying pan over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 6 minutes. Transfer to a plate. Wipe out the pan.

While the broccoli is cooking, start preparing the fritter patties. 

• Finely chop the roasted red pepper strips.

In a large bowl, using a fork, masher, or the bottom of a bowl, mash the warm quinoa–white bean mixture until well combined and the beans are mashed to a coarse paste. Stir in the red peppers and Parmesan and season lightly with salt and pepper. Using wet hands, form the mixture into six [twelve] ½-inch-thick patties. 

In the same pan used for the broccoli, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the fritters and cook, carefully turning once, until golden brown, 3 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain. Add more oil between batches if needed.

Transfer the fritters and broccoli to individual plates and top the broccoli with the tomatoes. Spoon as much pesto as you like on the fritters and serve any remaining pesto on the side.