Preheat the oven to 425 F°. Line a baking sheet with foil.
Cook quinoa according to package directions, then set aside.
Thaw than toss broccoli florets in 1 Tbsp. of olive oil, and place on the baking sheet. Season with salt and pepper. Roast for 20-30 minutes, or until the broccoli is tender and golden.
Combine Dijon, honey/maple syrup, lemon, garlic, and remaining ¼ cup olive oil in a small bowl or cup and stir to combine. The dressing will be thick. Season with salt and pepper to taste. Set aside.
When the broccoli is roasted, carefully pour it into a food processor. Pulse until small pieces of broccoli remain.
In a large bowl, combine quinoa and pulsed broccoli. Pour dressing on top, and mix to combine. Add walnuts or almonds if desired. Serve warm, at room temperature, or cold!