In the meanwhile, preheat small skillet on low heat and add almonds. Toast until golden brown, stirring occasionally. Set aside. Then, in a food processor, add broccoli and process in batches until coarsely chopped.
Add to a large bowl along with cooked quinoa, toasted almonds, herbs, olive oil, lemon zest, lemon juice, salt and pepper. Gently stir to combine and if you have time let salad chill in a fridge for an hour or so.