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