• Rinse the quinoa.
• Finely chop the sun-dried tomatoes.

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, stirring in the sun-dried tomatoes during the last 5 minutes of cooking. Fluff with a fork, cover, and keep warm.
While the quinoa cooks, 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 cooks, start preparing the fritter patties.

• Rinse the white beans.

In a large bowl, using a fork, masher, or the bottom of a bowl, mash the white beans to a coarse paste. Stir in the cooked quinoa 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.