This is one of those recipes that I wonder about…is it too easy? Too simple to post?
But then I decided, no, it’s really too good not to share. So I’m sharing it.
We eat a lot of quinoa over here (as you already know). I love it in salads, in chili, and even for breakfast. And sometimes I add non-dairy cheese and milk and eat it as a healthier version of macaroni and cheese. If I add vegetables as well, it’s even better. Then it becomes a filling lunch or a satisfying side dish for dinner.
It’s funny to me how quinoa went from being so uncommon to becoming a pretty standard item in people’s pantries. I remember when I first started eating quinoa (college, I think) and I thought it was pronounced kwin-oh-ah. Ah, memories. :)
This dish is quick to assemble, delicious, and is very kid friendly as well. It’s the perfect side dish for a busy night. If you aren’t dairy free, just go ahead and use regular cheddar cheese and dairy milk.
Cheesy Quinoa with Green Beans.
- 1 small onion chopped
- 1 cup quinoa rinsed
- 1 Tablespoon olive oil
- 1 cup Daiya cheddar shreds
- 1 cup unsweetened coconut milk I use SO Delicious brand
- 1 1/2 cups green beans fresh or frozen
- 1 teaspoon sea salt
- pepper to taste
Place the quinoa, chopped onion, and two cups of water in a small pot. Bring to a boil, then reduce heat to low and cover the pan. Cook for about 15-20 minutes until the little ring separates from the quinoa. Fluff with a fork.
Add the olive oil, Daiya cheese, and coconut milk to the pot. Cook over medium low heat until the cheese is melted.
If you are using frozen green beans, put them in a colander and run them under water until they thaw out somewhat. Drain and add to the quinoa. Stir and continue to cook until everything is heated through.
Add salt and pepper and serve immediately.