An easy and filling vegetarian recipe that's great for quick dinners and healthy meal prep lunches.
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
Directions
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.
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Reviews 2
Kathio 0
April 12, 2020
Did not have the beans at home but everything else. Very tasty!
MaryBethI 0
November 30, 2019
