Preheat the oven to 400F. Prepare a sheet pan with parchment paper and add chopped broccoli. Drizzle with olive oil and sprinkle with salt. Roast until the broccoli begins to brown, about 20 minutes.
In the meantime, make the pesto by adding all ingredients to a food processor and pulsing until smooth. Add in water and olive oil as needed to reach desired consistency.
Prepare quinoa according to package directions. Once it’s cooked, set aside.
In a skillet over medium heat, add 1-2 tbsp of olive oil. Sauté the kale and brussel sprouts, sprinkling in the Italian seasoning and a pinch of salt. Stirring occasionally, cook until just tender, about 2 minutes.
Separate the quinoa into 4 individual-sized bowls or plates. Portion out the broccoli, kale and brussel sprouts between the 4 bowls. Finish with a large dollop of pesto.
Each person can mix their own or you can, mixing until the pesto is evenly distributed and adding more as needed.