In a medium saucepan, combine 1 cup of broth and ½ cup of rinsed quinoa. Bring to a boil, reduce to low, cover, and simmer for about 15 minutes. Fluff and set aside to cool slightly.

Preheat oven to 400°F (200°C). Toss 2 cups of broccoli with olive oil, salt, and pepper. Spread on baking sheet and roast for 10-20 minutes until crisp-tender.

In a large sauté pot, warm 2 tablespoons of olive oil over medium heat. Sauté 1 diced onion and 1 cup of carrots for about 5 minutes. Add garlic and flour, cooking for 1 minute. Gradually whisk in broth and milk until thickened.

Remove sauce from heat, stir in cooked quinoa, drained cannellini beans, and roasted broccoli. Mix in ½ cup of Greek yogurt and half of the shredded cheese.

Transfer mixture to a greased 9x13 inch baking dish. Top with remaining cheese and bake in preheated oven at 350°F (175°C) for about 15 minutes until cheese is melted.

Switch oven to broil for 3-4 minutes until topping is golden brown. Remove from oven and allow to rest for a few minutes before serving.