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Roasted Green Beans with Chili Oil Crispy Quinoa (vegan, gluten-free)

This roasted green beans with chili oil crispy quinoa is my new favorite side dish. It is so flavorful and all the textures together are wonderful.
Print Recipe
overview shot of entire plate of roasted green beans with crispy quinoa
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes

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! 
Servings: 4