Steam the broccoli florets for 4-5 minutes, until almost tender, and then set aside.
In a saucepan, bring the beef stock, sea salt, and almond milk to a low boil. Slowly stir in the chickpea flour and whisk until smooth.
Add this mixture to the uncooked quinoa, followed by the chicken. Stir to combine. Sprinkle with 2/3 of the parmesan.
Bake, uncovered, for 30-35 minutes.
Remove the casserole out of the oven and mix in the steamed broccoli and the remaining parmesan. Place back in the oven for 5 minutes or until the cheese has melted.