A hearty and flavorful gluten-free casserole featuring quinoa, fresh green beans, and savory herbs, topped with a crispy breadcrumb and nutritional yeast topping.
Ingredients: 1 cup quinoa, rinsed and drained. 2 cups vegetable broth. 1 pound fresh green beans, trimmed and cut into 1-inch pieces. 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup gluten-free breadcrumbs. 1/4 cup nutritional yeast. 1/4 cup chopped fresh parsley. 1/4 cup dairy-free cheese, shredded optional.
Instructions: Preheat your oven to 375F 190C. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic, dried thyme, dried oregano, salt, and pepper to the skillet. Cook for an additional 2 minutes. Add green beans to the skillet and cook for 5-7 minutes until slightly tender. In a large mixing bowl, combine cooked quinoa, cooked green beans mixture, gluten-free breadcrumbs, nutritional yeast, chopped parsley, and shredded dairy-free cheese if using. Mix well. Transfer the mixture into a greased baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through. Serve hot and enjoy!
Prep Time: 20 minutes
Cook Time: 30 minutes
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