One Pan Broccoli, Quinoa Skillet with White Beans and Parmesan Cheese

Modified from a recipe by Wellplated.com

Makes 4 servings 

Ingredients:

• 1 Tbl olive oil, divided into 2 x ½ Tbl portions
• 1 medium shallot or ½ small onion, finely diced
• 4 C chopped broccoli florets (~8 ounces)
• 3 cloves garlic, minced or 1 Tbl chopped garlic
• ¼ tsp each kosher salt and ground black pepper
• ¾ C uncooked quinoa (rinse and drain)
• 1 ½ C no added salt vegetable or chicken broth
• 1 can no added salt white beans (cannellini or Great Northern) rinsed and drained
• ½ C freshly grated parmesan cheese
• 3 Tbl chopped fresh parsley
• Spice options: oregano, basil or a sofrito spice blend to taste. Check label for salt if using a spice blend.

Directions:

1. Heat a large, deep skillet or sauté pan over medium heat. Add ½ Tbl oil to pan once it’s hot. Add shallot or onion and cook about 2 minutes, until slightly softened. Do not brown! Add broccoli, garlic, salt and pepper and other spices if desired. Sauté until broccoli is crisp-tender and bright green, about 3-4 minutes. Pour the broccoli mix into a bowl and set aside.
2. Add remaining oil to the skillet and heat over medium heat. Add quinoa and toast for about 1 minute, stirring frequently and scraping the bottom of the pan. Add broth, bring to a boil, and then cover and reduce heat. Cook ~12 minutes or until quinoa is tender. Add white beans and broccoli mixture and heat through. Add parmesan and fresh parsley and serve!

Nutrition Information per serving:

Calories 320  
Protein 17g  
Carbohydrate 48g  
Fiber 11g  
Fat 7.7g   
Cholesterol 5mg  
Saturated fat 2g
Total sugar 7.4g  
Sodium 314mg  
Calcium 241.7mg  
Iron 5.2mg  
Potassium 1021mg  
Vit C 86.72mg or 96% DV  
Vit K 141.5 micrograms or ~117% DV

Other options: you can try this with barley or faro in place of quinoa; you can change out the beans for any others you like or try it with pre cooked lentils; change up the spices for a curry blend and use a little feta in place of the parmesan!