In large pot of boiling salted water, cook broccoli and cauliflower for 3 to 4 minutes or until tender-crisp. Drain well; let cool slightly. Reserve half of the vegetables; set aside.
Pat remaining vegetables dry with paper towel or clean tea towel; transfer to food processor. Add oil, parsley, Parmesan, lemon juice, walnuts, garlic, salt and pepper; purée until smooth.
Toss quinoa with pesto and reserved vegetables. Divide among 4 serving bowls; top each with poached egg. Sprinkle feta cheese over top.
Note: To poach eggs, fill saucepan with enough water to come 3 inches up side; bring to gentle simmer. Break cold egg into small dish or saucer; holding dish just above simmering water, gently slip egg into water. Repeat with remaining eggs; cook in barely simmering water for 3 to 5 minutes or until whites are set and yolks are cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.
Substitute pine nuts, almonds or pistachios for walnuts if desired.
Alternatively, top each serving with fried egg instead of poached egg.
