This simple, nourishing and endlessly customizable bowl combines tender broccolini with protein-rich beans and fluffy quinoa for a satisfying meal that’s ready in under 30 minutes.
Ingredients
- 1/2 cup quinoa, uncooked
- 1 cup vegetable broth (for cooking quinoa)
- 1 bunch broccolini, ends trimmed
- 3-4 tablespoons extra virgin olive oil, divided
- 5 cloves garlic, thinly sliced
- 2 cup cooked cannellini beans (drained and rinsed if using canned)
- 1 teaspoon dry Italian seasoning
- 1/4 teaspoon red chili pepper flakes (adjust to taste)
- 1/3 cup vegetable broth (for broccolini)
- Sea salt and freshly ground black pepper, to taste
- Flaky sea salt, for finishing
- Parmesan (or vegan parmesan!) for topping
Instructions
- Cook the quinoa: Rinse quinoa under cold water in a fine-mesh strainer. In a small saucepan, combine quinoa and 1 cup vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. (or cook in Instant Pot cooker).
- Warm the beans: While quinoa cooks, add cannellini beans to a small pot with a splash of broth. Season with salt, pepper and Italian seasoning. Warm over medium-low heat, stirring occasionally, until heated through (about 5 minutes). Keep warm.
- Prepare the broccolini: Heat skillet then add 2 tablespoons of olive oil and warm on medium-high heat. Add broccolini and season generously with salt and pepper. Sauté for 3-4 minutes, turning occasionally, then pour in 1/3 cup vegetable broth and add the sliced garlic and chili pepper flakes.
- Finish broccolini: Reduce heat to medium and cook for another 2-3 minutes until the broccolini is tender and the broth has mostly evaporated (or longer if you’d like it more brown and slightly charred).
Plating
Serve in shallow bowls or on a plate with the quinoa as your base, layering the beans and broccolini on top. Sprinkle with parmesan (or vegan parmesan) and extra chili flakes (if desired) around the plate for an inviting presentation.
Notes
Canned vs. home-cooked beans: Both work beautifully! If using canned, look for organic brands with no added salt or preservatives.
Make it heartier: Toss in some toasted pine nuts or slivered almonds for crunch.
Nutrition Facts & Fun!
Broccolini: Broccoli’s Sophisticated Sibling
Broccolini (also called baby broccoli or broccoletti) is actually a hybrid vegetable—a cross between broccoli and kale. It is also one of the more recently developed vegetables, created in Japan in 1993. It was specifically bred to have a sweeter, more delicate flavor than regular broccoli with tender stems that don’t need peeling. Unlike broccoli with its thick, tough stalks, every part of broccolini is edible and delicious!
Nutritionally, broccolini is a cruciferous powerhouse packed with vitamins C and K, folic acid, and fiber. That means this tender, versatile veggie demonstrates amazing anticancer effects! Enjoy it blanched, roasted, grilled, or steamed—simply with a dash of salt or dressed to the nines (my favorite!) with garlic, lemon, salt, pepper, and extra virgin olive oil.
References
Murray, M. T., Pizzorno, J., & Pizzorno, L. (2005). The encyclopedia of healing foods. Atria Books.
Want to learn more about nutrition AND making vegetables delicious? Sign up for one of my virtual group nutrition classes or reach out about tailored one-on-one nutrition support!