Bring a pot with 2 cups of vegetable broth to a boil and preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Rinse quinoa thoroughly under running water and put it into the water/broth as soon as it boils. Simmer for 15-20 minutes until no water is left and the quinoa is cooked.
Cut the broccoli into florets, spread on a baking tray (lined with parchment paper) and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and roast the broccoli in the oven for about 15 minutes. Meanwhile, prepare the vegan cheese sauce according to the recipe (click on the link). Skip this step if you use store-bought vegan cheese).
Put all ingredients for the "breadcrumbs" (except the oil) into a small bowl and stir with a spoon.
Heat the oil in a saucepan over medium heat, add "breadcrumbs" and fry on low/medium heat for about 30-60 seconds.
Add 1 cup of dairy-free milk, all spices, the chickpeas and half of the cheese sauce (or store-bought cheese) to the quinoa and stir.
Transfer the quinoa mixture into a lightly greased casserole dish, add the broccoli florets and spread the rest of the cheese on top. Sprinkle with the "breadcrumbs".
Reduce the heat of the oven to 350 degrees Fahrenheit (180 degrees Celsius) and bake the casserole for about 15-20 minutes. Enjoy!