Preheat oven 450 degrees and line a baking sheet with parchment paper. Add broccoli to prepared sheet and toss with 2 Tbsp olive oil. Sprinkle with a little salt and pepper.

Roast for 20 - 25 minutes, tossing often, until browned and tender. Remove from oven and transfer to a serving dish.

While the broccoli roasts, bring 2 cups of salted water to a boil in a medium saucepan. Once boiling, add quinoa and reduce to a simmer. Cover and let simmer for 15 minutes. Remove from heat and let sit, covered for an additional 10 minutes or until most of the liquid is absorbed.

Once the quinoa has sat, warm 2 Tbsp olive oil in a large frying pan over medium heat. Fluff quinoa with a fork and then add to the frying pan. Toast the quinoa by tossing it often and letting the heat dry it out for about 15 minutes or until it has turned golden and crunchy. Remove from heat and set aside.

In a medium saucepan over medium heat (you can re-use the one you made the quinoa in if you rinse it out), whisk together 2 Tbsp butter and 2 Tbsp flour until a thick dough has formed. Slowly add the milk, whisking the entire time, fully incorporating it into the flour mixture. Let the mixture cook for about 5 minutes or until thickened, whisking often. Remove from heat and whisk in the cheese and a dash of salt and pepper. Taste and add more salt, if needed.

Pour the cheese sauce over the broccoli and top with crispy quinoa. Sprinkle with roasted red pepper pieces, if using. Serve right away.