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.
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.
Why I Love This Healthy Recipe
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 are an excellent option. They’re easy, inexpensive, sustainable, and packed with protein and fiber. You’ll love them in this Cavatelli and Broccoli too.
Recipe Adaptations
- Use Different Vegetables. 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.
How to Store Broccoli Quinoa Skillet
- To Store. Place 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!)
Other Healthy Dinner Recipes with Broccoli
And now, without further delay, the recipe! I promise it will have been worth the wait.
One Pan Broccoli Quinoa Skillet with Parmesan and White Beans
Ingredients
- 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
Instructions
- 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.
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!)
Nutrition
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I made this last Thursday and thought it was alright. I heated up leftovers Friday and it was so good! Some things are just better the next day. I gave my mom some leftovers and she got the recipe from me.
As an afterthought, I heated up and sliced a link of apple chicken sausage and tossed it in my bowl of leftovers. Only 100 calories a link and it satisfies the carnivore in me. Next time I think I’ll add 3 or 4 links to the recipe and I’m also interested in trying this out with other veggies as you suggested. Thanks for the recipe.
Thank you so much for sharing! I agree that sometimes leftovers can be an unsuspecting delight! I hope you enjoy any further variations you may try!
I just made this for dinner. I was recently diagnosed with Hashimoto and this recipe has all the check marks. Thank you for coming up with easy conscience meals. I’m so incredibly grateful!
This made my day! Thank you for taking the time to share this kind review, Laura! I’m so happy you enjoyed this recipe!
such a quick, healthy and delicious weeknight meal. I subbed bulgar wheat since i was out of quinoa, and it turned out great!
I’m so happy that you enjoyed it, Savannah! Thank you for sharing this kind review!
I made this tonight and it was delicious! It’s like super healthy comfort food. I made it according to the recipe this time, but next time I’m going to try it with asparagus. Thanks for a great recipe!
I’m so happy that you enjoyed it, Nina! Thank you for sharing this kind review!
I took a tip from one of your other recipes and roasted the broccoli before adding. I also added a generous amount of Italian seasoning and a dash of cayenne pepper. Wow! Quick and easy and the whole family loved it.
I’m so happy that you enjoyed it, Melanie! Thank you for sharing this kind review!
I made this because I had leftover quinoa. It was better than expected. I added a pinch of rosemary giving it a Tuscan flavor. I would make it again.
Whooo hooo! So happy to hear it, thank you!
Delicious. My entire family loved it. I ran out of quinoa and substituted farrow. It was so satisfying. I also added extra garlic and basil
Hi Janine! So glad you enjoyed it! Thank you for this kind review!
Absolutely loved this! My husband is Mexican and insists on white rice and tortillas with every meal. He’s currently on chemotherapy and we are looking at healthy options. He really enjoyed this, I added spinach and onion and paired it with tilapia.
Hi Lacie! I’m so sorry to hear about your husband and I do hope he husband gets better soon! Thank you for this kind review!
Easy and quick recipe to put together for a gathering. I prepped everything in the morning for dinner in the evening. The meal prep turned out fantastic. The meal turned out great. I used 2 cans of chicken broth. I made 2 mistakes, the quinoa was a little crunchy and I should have cooked the broccoli al dente as they came out overcooked. I did add cayenne pepper and Italian seasoning though it was good without it.
I will be making this recipe again using dried beans soaked overnight.
I’m so happy that you enjoyed it, Chris! Thank you for sharing this kind review!
So good and so easy. Added a good squeeze of lemon to finish the dish and I would use a little less parsley next time. I will definitely make this again and add to my list to make for company.
Hi Allison! So glad you enjoyed it! Thank you for this kind review!