Rinse the quinoa thoroughly under cold water. Add to a saucepan and cover with water by about two inches. Bring to a rapid boil and cook for 12-15 minutes until the water has evaporated and the quinoa is fluffy and doubled in size (add more water during cooking if required). Transfer the cooked quinoa to a mixing bowl to cool.
Preheat the oven to 200°Celsius, 180°C fan assisted and line a shallow oven tray with non-silicone baking paper.
Add the ground almonds, garlic and onion to the bowl with the cooked quinoa. Stir everything together until well combined.
Add the spinach and stir through.
Add the lemon juice, olive oil, tahini, salt and pepper. Mix together so that the ingredients start to bind.
Divide the mixture into 12 even balls and arrange across the lined oven tray. Transfer to the oven to bake for 18-20 minutes until hot through and golden brown all over.
Whilst the quinoa balls are cooking, prepare the pesto. Add the pine nuts, nutritional yeast, garlic, basil, lemon zest and broccoli tips to a food processor. Season to taste and pulse well to combine.
Slowly drizzle the oil into the food processor a little at a time to form a pesto consistency, taste for seasoning and adjust by adding more oil if needed.