Broccoli Quinoa with Parmesan & White Beans

Name: Broccoli Quinoa with Parmesan & White Beans
Prep time: 15 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 1 tablespoon extra-virgin olive oil divided; 1 medium shallot finely chopped, or u00bd small yellow onion, diced; 4 cups chopped fresh broccoli florets about 8 ounces; 3 cloves garlic minced (about 1 tablespoon); u00bc teaspoon kosher salt; u00bc teaspoon ground black pepper; u00be cup uncooked quinoa; 1u00bd cups low-sodium vegetable stock or chicken stock; 15 ounce can white beans, Great Northern or cannellini, rinsed and drained; u00bc cup freshly grated Parmesan cheese plus additional for serving; 3 tablespoons fresh parsley, chopped

By Leslie Blythe Beans, Grains, Side dish, Vegetarian Sautéing, Simmering

August 8, 2023

Broccoli Quinoa with Parmesan & White Beans is a healthy and delicious one-pan dish that is perfect for busy weeknights. It is packed with nutrients from the broccoli, quinoa, and white beans, and it is also a good source of protein and fiber. The Parmesan cheese adds a touch of richness. Quinoa is also gluten-free, making it a good choice for people with celiac disease or gluten intolerance.

Prep: 15 mins
Cook: 20 mins
Yields: 4 Servings

Ingredients

1 tablespoon extra-virgin olive oil divided

1 medium shallot finely chopped, or ½ small yellow onion, diced

4 cups chopped fresh broccoli florets about 8 ounces

3 cloves garlic minced (about 1 tablespoon)

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

¾ cup uncooked quinoa

1½ cups low-sodium vegetable stock or chicken stock

15 ounce can white beans, Great Northern or cannellini, rinsed and drained

¼ cup freshly grated Parmesan cheese plus additional for serving

3 tablespoons fresh parsley, chopped

Directions

1Heat 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.

2Add 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.

Note

1Store leftovers in the refrigerator for up to 4 days. Enjoy warm, cold, or at room temperature.

Recipe adapted from Well Plated by Erin.

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