Preheat your oven to 375°F (190°C).

In a pot of boiling water, add the broccoli florets and cook for 2-3 minutes until they turn vibrant green. Drain and set aside to cool slightly.

In a large bowl, mix together the cooked quinoa, cream of celery soup, almond milk, garlic powder, dried thyme, cayenne pepper, and sea salt until well blended.

Gently fold in the blanched broccoli and half of the shredded sharp cheddar cheese until everything is evenly coated.

Pour the mixture into a greased 8x8-inch baking dish.

In a separate bowl, combine the panko breadcrumbs with olive oil, stirring until the crumbs are thoroughly coated.

Evenly distribute the breadcrumb mixture over the broccoli delight, then sprinkle the remaining cheddar cheese on top.

Bake for 30-35 minutes, or until the cheese is melted and the breadcrumbs are crispy and golden.

Allow to rest for about 5 minutes before serving.