One Pan Broccoli Quinoa Skillet with Parmesan and White Beans
One Pan Cheesy Broccoli Quinoa Skillet with Parmesan and White Beans. An easy and filling vegetarian recipe that's great for quick dinners and healthy meal prep lunches.
Ingredients
- 1 tablespoonextra-virgin olive oil (divided)
- 1 mediumshallot (finely chopped (about 1/2 cup), or 1/2 small yellow onion, diced)
- 4 cupschopped fresh broccoli florets (about 8 ounces)
- 3 clovesgarlic (minced (about 1 tablespoon))
- ¼ teaspoonkosher salt
- ¼ teaspoonground black pepper
- ¾ cupuncooked quinoa
- 1 ½ cupslow-sodium vegetable stock (or chicken stock)
- 1 canreduced-sodium white beans ((15 ounces) (such as great northern or cannellini), rinsed and drained)
- ¼ cupfreshly grated parmesan cheese (plus additional for serving)
- 3 tablespoonschopped fresh parsley
Directions
- 1
Heat a large, deep skillet or sauté pan over medium low. Add half the oil to the skillet. Once the oil is hot, add the shallot. Cook until slightly softened, about 2 minutes, not allowing the shallot to brown. Add the broccoli, garlic, salt, and pepper. Sauté until the broccoli is crisp-tender, about 3 to 4 additional minutes. Remove the broccoli and shallots from the skillet and set aside.
- 2
Add the remaining oil to the skillet. Add the quinoa and let toast for 1 minute, stirring often and scraping up along the bottom of the pan. Add the chicken stock. Bring to a boil, and then lower the heat. Cover and let simmer until the quinoa is tender, about 12 minutes. Stir in the white beans and broccoli mixture and cook until warmed through, about 2 additional minutes. Stir in the Parmesan and sprinkle with fresh parsley. Taste and add additional salt or pepper as desired. Serve hot, with additional Parmesan.