This broccoli quinoa skillet gives you a quick, satisfying dinner with tender vegetables, creamy butter beans, and bright lemon-Parmesan flavor in one easy pan.
For more easy skillet dinners, try our Mediterranean lentils and quinoa skillet, succotash rice skillet, or kidney beans and rice skillet.
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Why you’ll love this Broccoli Quinoa Skillet!
Some recipes take weeks to test and tweak. Others take just one bite. When Louise and I made this broccoli quinoa skillet, it was meant to be a quick, low-maintenance dinner. But as soon as the broccoli with its lightly charred edges met the creamy butter beans and bright lemon-Parmesan quinoa, we knew we had a winner on our hands.
It’s protein-rich, fiber-rich, light on prep, and made almost entirely with pantry staples you probably already have. Simple, nourishing, and seriously delicious, this is the kind of recipe that makes eating well feel effortless.
And if you’re lucky enough to have leftovers, they’re just as delicious the next day, warm or even cold straight from the fridge.
P.S.: Love easy broccoli dinners? Try our broccoli orzo, broccoli fritters, or smashed broccoli pasta next.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Broccoli: We love broccoli because the lightly browned edges add so much flavor, but this recipe is also a great way to clean out the fridge. Try cauliflower, Brussels sprouts, bell peppers, zucchini, mushrooms, asparagus, green beans, or even chopped kale. Just adjust the cooking time as needed.
- Olive oil: Extra virgin olive oil adds rich Mediterranean flavor. Avocado oil works well too.
- Yellow onion: Adds sweetness and builds the flavor base. White onion, red onion, shallots, or even leeks are all good options.
- Garlic: Fresh garlic gives the best flavor. If you’re sensitive to garlic, leave it out or use garlic-infused olive oil instead.
- Red pepper flakes: Add a gentle kick. Leave them out for a milder dish or swap them for a pinch of smoked paprika.
- Cooked quinoa: We love ready-to-eat quinoa pouches for an easy quinoa dinner, but any cooked white, red, or tri-color quinoa works. Brown rice, farro, barley, or cooked couscous are great alternatives too.
- Butter beans: Creamy and satisfying. Cannellini beans, great northern beans, chickpeas, or cooked lentils all work well.
- Vegetable broth: Helps bring everything together. Water works in a pinch.
- Parmesan: Adds a savory finish. Pecorino Romano, Grana Padano, or crumbled feta are all delicious options.
- Lemon: Fresh zest and juice brighten the whole dish. A splash of red wine vinegar or white wine vinegar works if you don’t have a lemon.
- Salt and black pepper: Season to taste and adjust before serving.
How to Make Broccoli Quinoa Skillet
Step 1. Brown the broccoli
Note: If you’re starting with uncooked quinoa, rinse it under cold water, then cook it according to the package directions before you begin.
Heat the olive oil in a large skillet over medium heat.
Add the broccoli and spread it into a single layer. Season with the salt and a few grinds of black pepper.
Cook for about 5 minutes, stirring only once or twice, until the broccoli is lightly browned around the edges but still tender-crisp.
If the pan becomes too dry or starts smoking, add a small splash of water or a little more olive oil.
Transfer the broccoli to a plate.
Step 2. Cook the onion and toast the quinoa
Reduce the heat to medium-low. Add another drizzle of olive oil if the skillet looks dry.
Add the chopped onion and cook for about 4 minutes, stirring occasionally, until softened.
Stir in the garlic and red pepper flakes. Cook for 30 seconds, just until fragrant.
Add the cooked quinoa and break up any clumps with a wooden spoon or spatula.
Cook for 2 to 3 minutes, stirring occasionally, so the quinoa can toast and absorb the flavor left in the pan.
Note: Ready-to-eat quinoa pouches make this one pan broccoli quinoa especially quick, but any cooked quinoa works well.
Step 3. Add the beans and broccoli
Return the broccoli to the skillet.
Add the drained butter beans and vegetable broth. Stir gently so you don’t break up the beans.
Cook for 2 to 3 minutes, until everything is hot and most of the broth has been absorbed.
Step 4. Finish with Parmesan and lemon
Turn off the heat.
Stir in the grated Parmesan, lemon zest, and juice from half a lemon.
Taste and adjust with more lemon, salt, or black pepper if needed.
Serve warm with extra Parmesan and a drizzle of olive oil. Leftovers are also excellent cold, making this an easy meal prep quinoa recipe for lunch the next day.
Tips
- Let the broccoli brown: Resist the urge to stir constantly. Leaving it undisturbed for a couple of minutes gives you those lightly browned edges that add the most flavor.
- Cut the florets small: Bite-sized pieces cook quickly and mix evenly with the quinoa, so you get broccoli in every forkful.
- Toast the cooked quinoa: Even 2 to 3 minutes in the skillet makes a difference. It dries out excess moisture and helps the quinoa soak up all the flavorful browned bits from the pan.
- Use ready-to-eat quinoa: It’s a great shortcut for busy nights and makes this recipe come together in about 30 minutes.
- Don’t overcook the broccoli: It should stay bright green with a little bite. Overcooked broccoli loses both texture and flavor.
- Season at the end: Parmesan adds plenty of salt, so taste the finished dish before adding more. A squeeze of extra lemon can brighten the flavors even more.
- Clean out the fridge: This recipe is easy to adapt. Swap some or all of the broccoli for cauliflower, bell peppers, zucchini, mushrooms, asparagus, Brussels sprouts, green beans, or chopped kale. Just adjust the cooking time as needed.
- Add the lemon off the heat: Stir in the zest and juice after turning off the heat to keep the flavor fresh and bright.
- Enjoy the leftovers: This skillet reheats well and is surprisingly delicious cold straight from the fridge, making it a great meal-prep lunch for the next day.
Frequently Asked Questions
Yes. Thaw the broccoli first and pat it dry with paper towels to remove excess moisture. It won’t brown quite as well as fresh broccoli, but it will still be delicious.
Absolutely. This recipe also works well with cooked brown rice, farro, barley, or couscous. Just use about the same amount as the cooked quinoa.
Yes. Simply leave out the Parmesan or replace it with your favorite dairy-free Parmesan alternative. The lemon and garlic still add plenty of flavor.
Definitely. This healthy broccoli quinoa skillet is satisfying on its own, but it’s also delicious topped with grilled chicken, salmon, shrimp, baked tofu, or tempeh.
Yes! Think of this as a clean-out-the-fridge recipe. Cauliflower, bell peppers, zucchini, mushrooms, Brussels sprouts, asparagus, green beans, spinach, or kale all work well. Just adjust the cooking time depending on the vegetable.
Yes. This broccoli quinoa recipe is great for meal prep because the flavors continue to develop as it sits. You can enjoy it warm or cold for easy lunches throughout the week.
Let the skillet cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days. Reheat it in the microwave or in a skillet over medium heat with a splash of water or broth, or enjoy it cold straight from the fridge. You can also freeze it for up to 3 months, then thaw it overnight in the refrigerator before reheating.
More Easy Quinoa Recipes
- Mediterranean Quinoa Salad
- Greek Quinoa Salad
- Quinoa Salad
- Chickpea Quinoa Salad
- Quinoa Lentil Salad
- Kale and Quinoa Salad
- Quinoa Tabbouleh with Chickpeas
- Easy Quinoa Vegetable Soup
If you try this Broccoli Quinoa Skillet Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Broccoli Quinoa Skillet (Easy One-Pan Dinner)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large broccoli head cut into small bite-sized florets
- 1 yellow onion chopped
- 3 cloves garlic grated or minced
- ¼ teaspoon red pepper flakes adjust to taste
- 3 cups cooked quinoa (I like ready-to-eat quinoa pouches, or cook 1 cup uncooked quinoa according to the package directions)
- 1 can butter beans 15 oz / 400 g can – drained and rinsed
- ½ cup vegetable broth or water
- ½ cup parmesan cheese grated
- ½ lemon zest and juice – add more to taste
- ½ teaspoon salt plus black pepper to taste
Instructions
- Brown the broccoli: If using uncooked quinoa, rinse it and cook it according to the package directions before you begin.Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 large broccoli head cut into small florets, season with ½ teaspoon salt and black pepper, and spread it into a single layer.Cook for about 5 minutes, stirring once or twice, until lightly browned around the edges but still tender-crisp. If the pan gets too dry, add a splash of water or a little more oil. Transfer the broccoli to a plate.
- Cook the onion and quinoa: Reduce the heat to medium-low. Add another drizzle of olive oil, then cook 1 yellow onion (chopped) for about 4 minutes until softened.Stir in 3 cloves garlic (grated) and ¼ teaspoon red pepper flakes and cook for 30 seconds. Add 3 cups cooked quinoa and cook for 2 to 3 minutes, stirring occasionally, to toast it lightly.
- Add the beans and broccoli: Return the broccoli to the skillet. Add 1 can butter beans (rinsed) and ½ cup vegetable broth, then stir gently. Cook for 2 to 3 minutes, until everything is hot and most of the broth has been absorbed.
- Finish and serve: Turn off the heat. Stir in ½ cup parmesan cheese, lemon zest, and juice. Taste and add more lemon, salt, or pepper if needed.Serve warm with extra Parmesan and a drizzle of olive oil, if you like.
Notes
- Broccoli → Cauliflower, Brussels sprouts, bell peppers, zucchini, mushrooms, asparagus, green beans, or chopped kale (adjust cooking time as needed).
- Olive oil → Avocado oil.
- Yellow onion → White onion, red onion, shallots, or leeks.
- Garlic → Omit or use garlic-infused olive oil.
- Red pepper flakes → Smoked paprika, or leave them out.
- Cooked quinoa → Brown rice, farro, barley, or cooked couscous.
- Butter beans → Cannellini beans, great northern beans, chickpeas, or cooked lentils.
- Vegetable broth → Water.
- Parmesan → Pecorino Romano, Grana Padano, or crumbled feta.
- Lemon → Red wine vinegar or white wine vinegar.
- Salt and black pepper → Adjust to taste before serving.
- Let the broccoli brown: Stir only once or twice for the best flavor.
- Keep the broccoli crisp: Cook until bright green with lightly browned edges.
- Toast the quinoa: A couple of minutes in the skillet adds extra flavor.
- Use ready-to-eat quinoa: A simple shortcut for a 30-minute dinner.
- Season last: Taste after adding the Parmesan, then adjust with salt and lemon if needed.
- Make it your own: Swap the broccoli for other vegetables you have on hand.
- Add the lemon off the heat: It keeps the flavor fresh and bright.
- Store leftovers: Refrigerate in an airtight container for up to 4 days. Enjoy warm or cold.
Nutrition
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