An easy and filling vegetarian recipe that's great for quick dinners and healthy meal prep lunches.
1tablespoonextra-virgin olive oil— divided
1medium shallot— finely chopped (about 1/2 cup), or 1/2 small yellow onion, diced
4cupschopped fresh broccoli florets— about 8 ounces
3clovesgarlic— minced (about 1 tablespoon)
1/4teaspoonground black pepper
1 1/2cupslow-sodium vegetable stock— or chicken stock
1canreduced-sodium white beans— (15 ounces) (such as Great Northern or cannellini), rinsed and drained
1/4cupfreshly grated Parmesan cheese— plus additional for serving
3tablespoonschopped fresh parsley
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.