Description
This Dairy Free Thanksgiving Sides recipe brings together crisp green beans, earthy mushrooms, fluffy quinoa, air-fried cauliflower, and sweet cranberries for a festive, plant-based side dish. It’s naturally gluten-free, easy to prep ahead, and perfect for adding colorful, wholesome balance to your holiday spread.
Ingredients
1 cup quinoa
2 cups water
2 cups green beans, trimmed
1 cup mushrooms, sliced
2 cups cauliflower florets
1/2 cup dried cranberries
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
1. Rinse the quinoa in a fine mesh strainer under cold water to remove bitterness.
2. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
3. Steam the green beans for 3–5 minutes until just tender. Immediately transfer to a bowl of ice water to stop cooking and preserve their color.
4. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add mushrooms and sauté for about 8 minutes until golden and crisp. Season with salt and pepper.
5. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Air fry at 400°F for 10–12 minutes until golden and crisp.
6. In a large bowl, combine quinoa, green beans, mushrooms, cranberries, and cauliflower. Toss well. Adjust seasoning as needed and serve warm or at room temperature.
Notes
Be sure to rinse quinoa thoroughly to eliminate its bitter outer coating.
Don’t overcook the green beans—shocking them in cold water keeps them vibrant and crisp.
Use freshly air-fried cauliflower for the crispiest texture when serving immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop + Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 7g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg