Preheat the oven to 400ºF. Add broccoli to a sheet pan and drizzle with olive oil. Roast for 20 - 25 minutes until the broccoli is starting to brown.
While broccoli is roasting, make the pesto. Add the basil, avocado, hemp seeds, nutritional yeast, garlic and lemon to a food processor and process until combined. With the processor running, drizzle in oil and then water 1 tablespoon at a time until you reach the desired consistency.
Once the broccoli is done, remove and let sit while you prepare the remainder of the salad.
In a large skillet over medium heat, quickly saute the kale and brussels sprouts (either with olive oil or water, your choice). Cook until just tender, about 2 minutes.
Transfer kale and brussels sprouts to a large bowl and add the quinoa, broccoli and 1/3 cup of pesto. Mix together with tons or forks until pesto is evenly distributed throughout the salad. Add more pesto if needed to coat.
Transfer to serving plates and garnish with additional hemp seeds and red pepper flakes if desired.