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Broccoli quinoa skillet served in a blue bowl on white marble.

Broccoli Quinoa Skillet (Easy One-Pan Dinner)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Nico Pallotta

  • 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

  • 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.
    Step 1 Broccoli browning in olive oil until golden with crisp caramelized edges.
  • 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.
    Step 2 Onion, garlic, and quinoa toasting together until fragrant and lightly golden.
  • 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.
    Step 3 Butter beans and broccoli folded into quinoa with simmering vegetable broth.
  • 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.
    Step 4 Parmesan stirred into warm broccoli quinoa skillet and served in a bowl.
Substitutions
  • 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.
 
Tips
  • 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.
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