Creamy Quinoa Skillet with White Beans

Ingredients

• 3 1/2 tbsp (35 g) dry quinoa
• 1/4 (28 g) onion
• 3/4 tsp (4 ml) extra-virgin olive oil
• 1 garlic clove
• 7 tbsp (105 ml) low-sodium vegetable broth
• 1 1/2 cups (140 g) broccoli florets
• 1 cup (170 g) cannellini beans, rinsed
• 2/3 cup (164 g) plain Greek yogurt, 2%
• 3 1/2 tbsp (50 g) cottage cheese, 2%
• 1 2/3 tbsp (10 g) Parmesan, grated
• 1 1/2 tbsp (6 g) parsley, chopped

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Method

1. Rinse the quinoa for thirty seconds. Soften the onion in the oil 4 minutes, add the garlic and quinoa for a minute, then the broth, and simmer covered 15 minutes.
2. Add the broccoli and beans for the last 5 minutes with the lid on, until the florets are bright green.
3. Off the heat, beat in the yogurt, cottage cheese and Parmesan until the skillet turns creamy. Finish with the parsley; taste and salt if needed.