PREHEAT oven to 400F. Cut broccoli into small florets. Peel stem, then cut into matchsticks.
TOSS florets with 1 tbsp oil and 1/4 tsp salt on a baking sheet. Bake in centre of oven until golden brown, 20 min.
COOK quinoa following package directions, about 15 min. Drain well. Whisk lemon juice with remaining 3 tbsp oil, anchovies, Dijon and remaining 1/4 tsp salt in a large bowl. Season with fresh pepper. Add roasted broccoli along with stem matchsticks, quinoa, almonds and parsley. Toss until coated.