Recipe: One Pan Broccoli Quinoa Skillet

Ingredients

1 tablespoon extra-virgin olive oil
1 medium shallot, finely chopped (about ½ cup) 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
1 can (15 ounces) reduced-sodium white beans (such as Great Northern or cannellini), rinsed and drained
¼ cup freshly grated Parmesan cheese plus additional for serving
3 tablespoons chopped fresh parsley

Heat a large skillet over medium-low and add half the olive oil.
Cook the shallot until softened, then add broccoli, garlic, salt, and pepper, sautéing until the broccoli is crisp-tender.
Remove the broccoli mixture and set aside.
Add remaining oil to the skillet, toast the quinoa for 1 minute, then add stock and bring to a boil.
Lower the heat, cover, and simmer until quinoa is tender, about 12 minutes.
Stir in the white beans and broccoli mixture, cooking until warmed through.
Mix in Parmesan and parsley, adjusting salt and pepper to taste, and serve hot.

Servings

3-4

Calories

317

Total fat

Total carbohydrates

48g

Total protein

17g

Sodium

314mg

Cholesterol

5mg