One Pan Broccoli Quinoa Skillet with Parmesan and White Beans

Make One Pan Broccoli Quinoa Skillet with Parmesan and White Beans for a quick, hearty weeknight dinner.

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

Step 1: Sweat the shallot and soften the broccoli

Warm half the olive oil in a deep skillet over medium-low heat until it glistens, then add the finely chopped shallot and cook gently just until it becomes fragrant and slightly softened, about two minutes — do not allow browning. Add the chopped broccoli florets, minced garlic, a pinch of kosher salt and black pepper, and sauté until the broccoli is crisp-tender with bright green color and a little edge of translucence on the stems, about 3–4 minutes. Transfer the broccoli and shallot mixture to a small bowl and set aside, keeping the skillet and its warm surface ready for the next phase.

Step 2: Toast the quinoa and simmer until tender

Add the remaining olive oil to the now-empty skillet, tip in the uncooked quinoa and toast for about a minute, stirring and scraping the pan so the grains pick up a faintly nutty aroma and a little golden flecking. Pour in the vegetable stock, bring briefly to a boil, then lower the heat, cover and let the quinoa simmer undisturbed until the grains are tender and the liquid is absorbed, roughly 12 minutes — you should see plump, translucent quinoa with tiny curled germ spirals and a slightly glossy surface. Fluff gently with a fork to release steam and check seasoning, preparing to fold in the reserved vegetables and beans for the finish.

Step 3: Fold in the beans and finish with Parmesan and parsley

Stir the drained white beans and the reserved broccoli–shallot mixture into the cooked quinoa, cooking just long enough for everything to warm through and the beans to pick up heat, about 2 minutes. Off the heat, fold in the freshly grated Parmesan so it melts into the warm quinoa, creating small creamy ribbons and salty flecks throughout, then scatter chopped parsley over the top for a burst of bright herbaceous color. Taste and adjust with a little extra salt or pepper if needed — the texture should be a comforting contrast of tender, fluffy quinoa, creamy beans and crisp-tender broccoli.

Step 4: Plate and serve warm

Transfer the skillet directly to the painted white surface or set it gently on a trivet, nestle a wooden spoon in the pan for serving, and offer extra grated Parmesan at the table. Serve the dish hot, the top showing glossy, speckled quinoa studded with bright green broccoli, soft ivory beans, melted Parmesan threads and flecks of parsley — inviting, wholesome, and ready to enjoy.

Notes

• Rinse quinoa thoroughly to remove any bitter coating before cooking.
• Use freshly grated Parmesan for better melting and flavor.
• Reheat on the stovetop with a splash of stock or water to restore moisture.
• Keep broccoli crisp by sautéing just until bright green and reserving before simmering quinoa.
• Substitute chickpeas or extra beans for a different texture and added protein.