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    Home » Recipes » Side Dishes

    Green Bean Quinoa Casserole

    Published: Nov 9, 2015 · Modified: Jan 9, 2022 by Lauren Kelly · This post may contain affiliate links.

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    This Green Bean Quinoa Casserole is a lightened up healthier version of the typical holiday side dish.

    A new, healthy twist on this classic holiday side dish, this Green Bean Quinoa Casserole is packed with flavor and will be a huge crowd pleaser!

    Overhead picture of cooked green bean quinoa casserole in a white baking dish.

    I really wanted to lighten up the typical Green Bean Casserole that everyone makes on Thanksgiving and Christmas.  I figured I'd use fresh green beans (a MUST!) and definitely take out the cream of mushroom soup.  

    Once I started to prepare it I realized I could add one thing that's packed with plant-based protein, fiber and minerals and is also naturally gluten-free!  Yes, QUINOA!

    Now don't get me wrong, I don't want to trash talk all of the Green Bean Casserole lovers who love it with the creamed soup and canned beans.  There's still some of those fried onions in there.  

    I just used less and added some panko breadcrumbs for some extra crunch.  You can try this dish and let me know which one you like better.  I will not be offended if you like the other way better, I will just be shocked!

    This yummy casserole is a match made in heaven with Mushroom Cauliflower Rice Risotto, Sweet Potato Casserole and Balsamic Glazed Green Beans!

    Why You Should Make This Green Bean Casserole

    Well, as I stated above, this version of green bean casserole is way healthier than what your mom made years ago. This recipe contains all whole ingredients that are easy to find in the grocery store.

    Many people think holidays are the time to splurge and I agree, but why not lighten up some of your favorites and have them still taste delicious? I promise you aren't sacrificing flavor at all.

    And because the holiday are hectic enough, this green bean casserole can easily be prepared ahead of time and placed in the refrigerator until you re ready to cook. I love finding ways to save time when I entertain because I am usually act like a crazy person when I am hosting a holiday.

    Close up picture of green bean casserole in a white baking dish and a wooden spoon with some casserole on it.

    Recipe Ingredients

    • Quinoa - One of my favorite plant-based protein sources ever. Quinoa is so incredibly versatile and is packed with protein, fiber and antioxidants.
    • Vegetable Broth - You can use whatever broth you have in the house; bone broth, chicken broth or beef broth. I used a low sodium vegetable broth to keep this vegetarian and to lighten up on the sodium. Typical green bean casseroles are loaded with sodium from the canned soups.
    • Mushrooms
    • Green beans
    • Whole wheat flour - This is a little more healthy than your typical white all purpose flour. Whole wheat flour contains protein, fiber and some vitamins and minerals unlike white flour.
    • Milk - I've made this green bean casserole with regular whole milk and unsweetened almond milk and it tasted great either way. Use what you have I your house or whatever your dietary preferences are.
    • Fried Onions - Ok, so before you message me telling me how unhealthy these fried onions are, I only use ¼ cup in the entire casserole. You can use the regular kind or these that are gluten free, GMO free, low carb and sodium free and make a healthy substitute.
    • Panko bread crumbs - These have a drier consistency than regular bread crumbs which allows for a lighter, crunchier taste. I like to use these whole wheat panko bread crumbs for a little extra fiber.
    • Parmesan cheese - Personally I think grating your own cheese really makes a different in taste, but that's just me. It takes minimal effort and takes a couple of minutes to grate.

    Recipe FAQ's and Expert Tips

    Can leftovers be stored and reheated later?

    Yes, I would place the leftovers in an airtight container and leave in the refrigerator for up to 4 days. If you Ould like to reheat, I would suggest heating in the oven to make sure the topping stays crunchy. Microwaving might make it mushy. I would place in a baking dish, cover with aluminum foil and bake for 15-20 minutes at 350 degrees F.

    How can I prepare this ahead of time?

    It's super helpful to prep this the day before to save time. Follow all of the instructions up until you place it in a baking dish, cover with aluminum foil and refrigerate until ready to cook. So easy!

    Can I use another vegetable in place of green beans in this casserole?

    Yes, I have used both broccoli and cauliflower instead of green beans in this casserole and it was delicious. I would love to hear any other vegetables that you guys have used in here so I can try that too.

    Overhead view of half of cooked green bean casserole I a white baking dish and the name and title of the recipe to the left of the baking dish.

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    Overhead picture of cooked green bean casserole in a white baking dish.

    Green Bean Quinoa Casserole

    this Green Bean Quinoa Casserole is packed with flavor and will be a huge crowd pleaser!
    5 from 10 votes
    Print Pin Rate
    Course: brunch, dinner, Side Dish, vegetarian
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 6 servings
    Calories: 247kcal
    Author: Lauren Kelly

    Ingredients

    • 1 cup quinoa
    • 1 ½ cup vegetable broth
    • 1 teaspoon olive oil
    • ½ cup chopped onion
    • 2 garlic cloves minced
    • ½ teaspoon salt
    • 1 cup mushrooms sliced
    • 1 ½ pounds fresh green beans ends trimmed
    • 2 tablespoon whole wheat flour
    • ½ cup cheddar cheese shredded
    • ½ cup milk
    • 1 cup vegetable broth
    • ¼ cup fried onions
    • 2 tablespoons panko bread crumbs
    • ¼ cup Parmesan cheese

    Instructions

    • Preheat oven to 350 degrees.
    • Place quinoa and 1 ½ cup broth into large sauce pan and bring to a boil over medium-high heat.
    • Once boiling, reduce heat to low, cover and let simmer for 15-20 minutes until all broth is absorbed.
    • While quinoa is cooking, bring a large pot of salted water to boil over high heat.
    • Add green beans and cook for about 3 minutes so they are crisp and not fully cooked. Drain in colander and set aside.
    • In a large skillet, add oil. onion and garlic and cook 3-4 minutes until softened.
    • Add mushrooms and cook another 3-4 minutes.
    • Add flour to mushroom mixture and mix well.
    • Add broth and milk and continue to stir to prevent lumps. Cook for 3-4 minutes.
    • Add cheese, quinoa and green beans and remove from heat.
    • Top with Parmesan cheese, fried onions and panko crumbs.
    • Place in a baking dish and cook for 30 minutes uncovered.

    Notes

    Place any leftovers in an airtight container and place in the refrigerator for up to 5 days.
    If reheating, place in baking dish and bake at 350 degrees for 15 minutes. Microwaving might make it mushy.

    Nutrition

    Calories: 247kcal | Carbohydrates: 31g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 773mg | Potassium: 509mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1155IU | Vitamin C: 14mg | Calcium: 205mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

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    Reader Interactions

    Comments

    1. Lisalia

      November 01, 2021 at 2:19 am

      5 stars
      I'm all about healthy and delicious. And this side dish fit the bill. It will be a perfect addition to our thanksgiving table in a few weeks. And I have a feeling we will serve it all season long. SO SO good!

      Reply
    2. Stephanie

      October 31, 2021 at 11:14 pm

      5 stars
      Really delicious! I love the changes you made to this family favorite!

      Reply
    3. Jennifer

      October 31, 2021 at 11:11 pm

      5 stars
      I just love this recipe!! It is so insanely delicious all while being healthier! Amazing!!

      Reply
    4. Ashley Jones

      September 10, 2021 at 11:04 am

      5 stars
      I was just wondering what to make for dinner tomorrow night…problem solved….the clincher was the cut up carrots….I had just cleaned out my pantry and found a can of pinto beans and one of white beans..so was a no–brainer…but I like the idea of the carrots…also the olives…never have used it in chili before, so will be a new experience…

      Reply
      • Lauren Kelly

        September 10, 2021 at 11:15 am

        So glad you liked it! Thank you for stopping by!

        Reply
    5. Harold Burton

      June 14, 2021 at 9:29 am

      5 stars
      I love how you prep food. It is just one of the things I have learned from you. This is going on next week’s menu. I prefer the reds and orange for stuffing, and for some reason I like the horizontal cut. I think it is because of the proportion of filling to pepper. Anyway, thanks again. I really appreciate you.

      Reply
      • Lauren Kelly

        June 14, 2021 at 3:48 pm

        Thanks so much!

        Reply
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