Roasted Green Beans with Chili Oil Crispy Quinoa (vegan, gluten-free)
This roasted green beans with chili oil crispy quinoa is my new favorite dish! It is full of flavor and textures. The roasted green beans paired with the spicy, crispy quinoa is incredible!
If you never had crispy quinoa before, it is basically roasting your cooked quinoa in the oven until it gets nice and crispy. It adds the perfect crunch to any meal and is also high in protein and fiber. I added chili oil to the quinoa before roasting, which gave it a spicy kick. Make sure to use a good quality chili crisp for the best flavor. My favorite chili crisp is Fly By Jings!
I love the combination of the roasted green beans with the chili oil crispy quinoa, toasted almonds, and vegan feta. The crispy quinoa and almonds give it a nutty taste and the vegan feta is creamy and tangy. It’s literally a party in your mouth.
If you make this roasted green beans with crispy quinoa, tag me @nutsaboutgreens on Instagram so I can see your creations. Don’t forget to leave a comment below!
Roasted Green Beans with Chili Oil Crispy Quinoa (vegan, gluten-free)
Ingredients
roasted green beans
- 1 lb green beans, ends trimmed
- 1/2 red onion, sliced thinly
- 2 Tbsp extra virgin olive oil
- 1 Tbsp garlic, minced
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika
- fresh cracked black pepper
crispy quinoa
- 1/2 cup uncooked quinoa
- 2 tsp chili crisp/chili oil (if GF, make sure it is GF friendly)
- 1/4 tsp sea salt
- fresh cracked black pepper
topping
- 3 Tbsp toasted sliced almonds
- 3 Tbsp vegan feta
- chili crisp (if GF, make sure it is GF friendly)
Instructions
- Cook quinoa according to package’s instructions. Let it cool for 30 minutes.
- Preheat oven to 400 degrees F. Line 2 large baking sheets with parchment paper.
- To one of the lined baking sheet, add the green beans, red onions, olive oil, garlic, sea salt, smoked paprika, and a few twists of fresh cracked black pepper. Mix with a spatula or spoon until everything is well combined.
- To the lined baking sheet, add the cooked quinoa, chili crisp, salt, and a few twists of black pepper. Mix with a spoon until well combined and spread it out evenly on the pan.
- Place both pans in the oven and roast for 30 minutes, stirring every 10-15 minutes and alternating the pans on the oven racks. You want the quinoa to be golden brown and crispy.
- Once done, add the roasted green beans to a large serving bowl. Top with the crispy quinoa, toasted sliced almonds, vegan feta, and a drizzle of chili crisp all over. Enjoy!
