One Pan Broccoli Quinoa Skillet with Parmesan and White Beans

I’ve been holding out on you. This One Pan Broccoli Quinoa Skillet with Parmesan and White Beans has been my go-to lunch/solo night on the couch/HELP MY PANTRY IS EMPTY WHAT DO I COOK meal for, um…the last three months.

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.

This recipe is sponsored by USA Pulses and Pulse Canada.

I had the best of intentions to post it sooner, I really did! Easy, healthy meals like this broccoli quinoa skillet are some of my favorite recipes to share with you, especially when that recipe:

  • Cooks in just ONE pan.
  • Is ready in 32 minutes max, less if you are super speedy.
  • Uses mostly pantry staples that I bet you have on hand right now.
  • Can be easily adapted to just about any vegetable lurking in your produce drawer.

I really am the worst.

One Pan Broccoli Quinoa Skillet with Parmesan and White Beans. This vegetarian recipe is easy, cheesy, and ready in just 30 minutes! Great for dinner or for meal prep.

Go back for seconds and forgive me?

The best explanation I have for why it took me so long to finally stop and photograph this easy, healthy meal is that the times that I am most inclined to make it are also the ones when I am the most rushed.

Want to linger in the kitchen for hours and ponder life while stoically mincing garlic? This simple broccoli quinoa skillet is not that recipe.

Want to get a healthy dinner on the table as quickly as possible, meal prep a nutritious lunch you can eat all week long, or cook a meatless recipe that is still satisfying? This recipe is it!

Though to be clear, just because it is speedy to prepare does not mean that this broccoli quinoa skillet isn’t delicious enough to be worthy of a relaxed Friday night dinner. It’s creamy and flavorful, and the sprinkle of Parmesan cheese brings a little extra fancy to any night of the week.

Easy One Pan Broccoli Quinoa Skillet with Parmesan and White Beans. A great option for meal prep or fast weeknight dinners! Vegetarian and protein packed.

Although this recipe is vegetarian, it is still plenty satisfying thanks to the addition of quinoa (a complete protein) and a staple you’ll always find in my pantry, white beans.

Whenever I’m looking to bulk up the nutritional value of my meals, beans are one of my go-to ingredients. If you’re looking for a fast, simple way to improve your diet, beans (as well the rest of the pulse family, which, in addition to beans, includes chickpeas, lentils and dried peas) are an excellent option. They’re easy, inexpensive, sustainable, and packed with protein and fiber.

I’m sharing this One Pan Broccoli Quinoa Skillet in partnership with USA Pulses’ and Pulse Canada’s “Half-Cup Habit” campaign. Participants pledge to add 1/2 cup of pulses to their diet three days a week, a goal that is delicious and realistic. You can learn more and sign up here.

One Pan Broccoli Quinoa Skillet with Parmesan and White Beans. This protein packed, vegetarian main dish will become a new favorite recipe! Ready in 30 minutes for a quick weeknight dinner, or make it ahead for meal prep lunches.

I make this recipe most often with broccoli, but you can easily swap it out for any other vegetable that you have on hand. Quinoa, white beans, and spinach is a nice combo (especially when your spinach is on the brink of expiration), and I’ve also taken to tossing in any leftover roasted vegetables we may have from the night before.

And now, without further delay, the recipe! I promise it will have been worth the wait.

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.
5 from 7 votes
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One Pan Broccoli Quinoa Skillet with Parmesan and White Beans

Yield: 3 –4 servings
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
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.


  • 1 tablespoon extra-virgin olive oil — divided
  • 1 medium shallot — finely chopped (about 1/2 cup), or 1/2 small yellow onion, diced
  • 4 cups chopped fresh broccoli florets — about 8 ounces
  • 3 cloves garlic — minced (about 1 tablespoon)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups low-sodium vegetable stock — or chicken stock
  • 1 can reduced-sodium white beans — (15 ounces) (such as Great Northern or cannellini), rinsed and drained
  • 1/4 cup freshly grated Parmesan cheese — plus additional for serving
  • 3 tablespoons chopped fresh parsley


  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.

Recipe Notes

  • Store leftovers in the refrigerator for up to 4 days. Enjoy warm, cold, or at room temperature. (I liked mine best warm, but it tastes great all three ways!)
Course: Main Course
Cuisine: American
Keyword: Easy One Pan Recipe, Healthy Vegetarian Dinner, One Pan Broccoli Quinoa Skillet with Parmesan and White Beans

Nutrition Information

Amount per serving (1 (of 4)) — Calories: 317, Fat: 7g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 314mg, Carbohydrates: 48g, Fiber: 9g, Sugar: 2g, Protein: 17g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

I am sharing this post in partnership with USA Pulses and Pulse Canada. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

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. #vegetarian #glutenfree #healthy

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. This sounds so good and healthy! I have quinoa in my pantry and always have an assortment of vegetables on hand. Will definitely be trying this soon!

  2. Could you cook this with chicken instead of white beans if you wanted to include meat?  If so, how would you prepare it? 

    • Hi Samantha! I think you could saute diced pieces of chicken with salt pepper and olive oil first, then set them aside and make the recipe as directed. Then, just stir the chicken in at the end. I hope you love the recipe!

  3. Looks delicious. Love how you used parmesan to season the dish. Gives such a great base of flavour (:

  4. Like what you said about beans – LOVE them! I get teased by my husband about my extensive supply of pasta – I know they taste the same but I need ALL the shapes to survive. And I have a very healthy number of various kinds of beans – I seriously could eat them cold from the can. As a protein, they can’t be beat and for me that’s great because I’m not a huge meat eater. I am so lucky to have a large pantry so that my pasta collection and the beans have a place to live. Wishes for a nice weekend to everyone.

  5. This sounds wonderful and I am adding it to my list. The “Half-Cup Habit” campaign is inspiring a lot of creativity and I appreciate the results like this recipe. Do you add the broccoli mixture back in at the end with the beans? It doesn’t say. 

    • I’m so glad you are enjoying the recipe and the half-cup habit campaign too! Yes, the broccoli goes in at the end. I apologize for the confusion there!

  6. Hi! I am an old goat and new to quinoa lol. I have really been trying to use it more and more. I made this today and have a question. It says to cook the quinoa 12 minutes or until tender. There was still quite a bit of liquid so I kept cooking until the broth was absorbed and more fluffy. Is that correct? Or should I have stopped at 12 min. It was really good anyway but am thinking I may have overcooked in looking at picture. Thank you so much!

    • Hi Kathy, 12 minutes is how long mine took for the liquid to be absorbed and the quinoa to be fluffy, but exact timing may vary from stove to stove. If yours turned out fluffy, it sounds like it was a success! I’m glad you enjoyed the recipe!

  7. Hi Erin. This sounds DELISH and I will definitely try it. I love that you respond to each comment. Thanks so much. ?

  8. Made this tonight,  it was easy and excellent! I am already looking forward to leftovers for lunch tomorrow. Thanks for a great recipe!

    • Thanks so much for giving it a try and taking the time to leave this review, Sarah! I’m glad to hear you enjoyed it!

  9. very nice quinoa

  10. hey girl- this looks really good! Y’all have a great weekend!

  11. I used this as inspiration for our dinner the other night, and it was fabulous! I used seasoned brown rice that we already had prepared, a 12-oz. bag of raw broccoli florets from Aldi, half a red onion, tons of fresh garlic, and I finished with fresh lemon juice. I topped our bowls with more parm and avocado. We’re having the leftovers tonight! I shared on Instagram. I hope others will make it because it’s so easy and amazing!

  12. Easy recipe and very tasty! I actually used frozen broccoli and it worked well. I will definitely make this again. I love the addition of the Parmesan cheese! It takes the dish to a different level.
    Thank you Erin!

    • Anna, I’m so glad to hear you enjoyed this recipe! Thanks so much for taking the time to leave this awesome review!

  13. Love this recipe! I didn’t have all of the ingredients so I omitted the broccoli and white beans. I  doubled on the Parmesan cheese and it came out delicious. Tasted just like risotto… great recipes and creative ideas! 

    • Ash, I’m so glad you enjoyed the recipe! Thanks so much for sharing your tweaks and for taking the time to leave a review!

  14. Great combo. I used white limassol which were good as well. Will make again.?

  15. I’m sorry, Erin–I so wanted to love this dish like we love so many of the others on your site. It just didn’t come together. It tasted as if I threw some beans, quinoa and broccoli in a bowl.  My husband was polite, but this just seemed healthy.

    • Eileen, I’m sorry this didn’t hit the spot for you! We enjoyed it (and others have too), but all tastes are different. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved this!

  16. I have some leftover COOKED quinoa. Any way I could use that with this dish? 

    • Hi Brie, I think that could work! I haven’t tried it myself, but the 3/4 cup uncooked quinoa works out to a little over 2 cups cooked. You wouldn’t need to remove the bean/broccoli mixture from the skillet at the end of step 1 and could just stir in the cooked quinoa. (Omit the chicken broth too.) If you give it a try, I would love to know how it goes!

  17. Made this tonight as a side dish for pork chops. I left the beans out since I had a protein. It was fantastic! My husband and daughter both liked it as well. Thanks Erin!

  18. Holy cow this is delicious! I love spice so I added some red pepper flakes with the salt and pepper. It’s a keeper!!

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