1. Bring the vegetable broth to a boil in a large pot with a tight-fitting lid.

2. While the broth comes to a boil, cut the broccoli into bite-sized florets, peel the stem, and cut into ½-inch pieces, discarding the bottom inch. You should have about 3 cups. Skip this step if using frozen broccoli.

3. Once the broth is boiling, add the nutritional yeast, spices, and quinoa; stir to combine. Scatter the broccoli, diced red pepper, and garbanzo beans over the top and allow it to come back to a boil. Cover and reduce heat to maintain a simmer. Cook for 20 minutes.

4. Turn off the heat and allow to rest for 10 minutes with the lid on. Fluff with a fork and serve topped with a drizzle of olive oil, black pepper, green onion, and pumpkin seeds if desired.