Green beans or green bean casserole are often a staple side dish for holiday gathers. But what if we could fancy them up a bit without making them complicated? Just add in some quinoa, cranberries, walnuts, and an inspiring sauce.
Everyday vegetables like green beans can be made more flavorful by whipping up a quick and wholesome dressing. In this green bean side dish, the dijon mustard takes the green beans to a new level and will excite your taste buds.
Let’s learn how to make this green bean side dish. You can start making this recipe by adding the uncooked quinoa, garlic powder, salt and water to a pot and bring to a boil. Then, reduce to a simmer for 10-15 minutes. Set aside.
Heat a pan over medium high heat. Once hot, add the oil and green beans. Sauté for a few minutes and flip occasionally until the green beans have a slight brown color. Set aside.
Add the walnuts to a pan on medium high heat and toast for a few minutes. Flipping occasionally. Set aside.
Place the dried cranberries in a bowl of hot water for 5 minutes. This allows the cranberries to get more plump.
To make the dijon dressing, add all the dressing ingredients to a bowl. Give it a stir until well combined.
For serving the green bean side dish, grab a large bowl and add the quinoa, green beans, and spoonfuls of the dressing and mix. Then add the cranberries and walnuts. Note that the walnuts taste best when added last, so if you won’t be eating all of this green bean side dish save some walnuts to add to leftovers later.