One Pan Broccoli Quinoa Skillet with Parmesan and White Beans

INGREDIENTS

1 tbsp

extra-virgin olive oil, divided

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 tsp

kosher salt

1/4 tsp

ground black pepper

3/4 cup

uncooked quinoa

1 1/2 cups

low-sodium chicken stock or vegetable stock

1 15 ounce can

reduced-sodium white beans (such as Great Northern or cannellini), rinsed and drained

1/4 cup

freshly grated Parmesan cheese, plus additional for serving

3 tbsp

chopped fresh parsley