In your large skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add the finely chopped shallot (or diced yellow onion) and sauté for about 2-3 minutes until it becomes translucent and fragrant.
Stir in the chopped broccoli florets and minced garlic. Season with salt and pepper. Cook for an additional 3-4 minutes, stirring occasionally, until the broccoli is bright green and slightly tender.
Add the uncooked quinoa to the skillet, stirring well to combine with the vegetables. Toast the quinoa for about 1-2 minutes, allowing it to absorb some flavors.
Carefully add the vegetable stock (or chicken stock) to the skillet. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes, or until the quinoa is cooked and has absorbed most of the liquid.
Once the quinoa is cooked, remove the lid and gently fluff the mixture with a fork. Stir in the rinsed and drained white beans and grated Parmesan cheese, mixing until everything is well combined and the cheese has melted.
Remove the skillet from heat and sprinkle the chopped fresh parsley over the top. Serve immediately, adding extra Parmesan cheese if desired.
