Finding the perfect dairy free Thanksgiving side dish that pleases everyone can be a challenge. You want something delicious, elegant, and festive, but without the butter and cream found in many traditional recipes. This Roasted Quinoa and Green Bean Medley is the answer. It’s a vibrant, nutrient-packed dish bursting with the flavors of the season—tangy cranberries, crunchy pecans, and savory herbs—that will earn a permanent spot on your holiday table. It’s not just a dish for those with dietary needs; it’s a standout side everyone will love.
This recipe is incredibly simple to prepare, relying on fresh ingredients and straightforward roasting techniques to bring out the best in every component. Forget complicated steps and hard-to-find ingredients. We focus on wholesome, accessible foods to create a side dish that is both impressive and stress-free, making your holiday cooking experience much more enjoyable.
Why This is the Best Dairy Free Thanksgiving Side
In a sea of heavy, cream-laden options, this dish offers a refreshing and delightful contrast. It’s designed to complement everything else on your Thanksgiving plate, from the succulent roast turkey to the rich gravy.
- Full of Flavor & Texture: This isn’t a boring, steamed vegetable dish. Roasting the green beans and shallots brings out their natural sweetness, while the toasted pecans add a delightful crunch. The quinoa provides a fluffy base, and pops of dried cranberry offer a sweet and tart finish.
- Allergy-Friendly: Not only is this recipe dairy-free, but it’s also naturally gluten-free and vegan, making it a safe and welcoming option for guests with various dietary restrictions.
- Visually Stunning: With its beautiful mix of green, red, and white, this dish adds a vibrant splash of color to your Thanksgiving spread. It looks as good as it tastes!
Ingredients You’ll Need
The beauty of this healthy Thanksgiving side is its simplicity. We’re using whole, fresh ingredients to create a dish that’s packed with flavor and nutrients.
For the Medley
- Quinoa: One cup of dry quinoa, rinsed. This ancient grain provides a wonderful, fluffy texture and is a great source of plant-based protein.
- Fresh Green Beans: About one pound, trimmed. Look for beans that are bright green and snap easily.
- Shallots: Two large shallots, thinly sliced. They have a milder, sweeter flavor than onions that is perfect for roasting.
- Dried Cranberries: For a touch of festive sweetness and tartness.
- Raw Pecans: Coarsely chopped. Toasting them brings out their nutty flavor and adds a fantastic crunch.
For the Lemon Herb Vinaigrette
- Olive Oil: A good quality extra virgin olive oil is the base of our dressing.
- Lemon Juice: Freshly squeezed is always best for the brightest flavor.
- Dijon Mustard: This helps to emulsify the dressing, bringing the oil and lemon juice together.
- Maple Syrup: Just a touch to balance the acidity of the lemon.
- Fresh Thyme: The quintessential Thanksgiving herb.
- Garlic: One minced clove for a savory kick.
- Salt & Black Pepper: To taste.
Step-by-Step Instructions
Making this easy dairy free side dish is a breeze. Just follow these simple steps for a perfect result every time.
1. Cook the Quinoa
Start by cooking the quinoa according to package directions. Typically, this involves combining one cup of rinsed quinoa with two cups of water or vegetable broth in a saucepan. Bring it to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the water is absorbed. Fluff it with a fork and set it aside.
2. Roast the Vegetables
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the trimmed green beans and sliced shallots with a tablespoon of olive oil, salt, and pepper. Spread them in a single layer and roast for 15-20 minutes, or until the green beans are tender-crisp and slightly blistered. While you’re at it, consider making a batch of our favorite honey-roasted-carrots on another rack!
3. Toast the Pecans
While the vegetables are roasting, spread the chopped pecans on a small baking sheet. Toast them in the oven for 5-7 minutes, watching carefully to prevent burning. You’ll know they’re done when they become fragrant and slightly browned.
4. Whisk the Vinaigrette
In a small bowl or jar, combine the olive oil, fresh lemon juice, Dijon mustard, maple syrup, minced garlic, and fresh thyme. Whisk or shake vigorously until the dressing is well combined and creamy.
5. Assemble the Medley
In a large serving bowl, combine the cooked quinoa, roasted green beans and shallots, toasted pecans, and dried cranberries. Pour the Lemon Herb Vinaigrette over the top and gently toss everything together until it’s evenly coated. Serve warm or at room temperature.
Tips for Success & Variations
Here are a few tips and ideas to make this dairy free Thanksgiving side your own.
- Make it Ahead: You can cook the quinoa and make the vinaigrette up to two days in advance. Roast the vegetables and assemble the dish just before serving for the best texture. This is a great strategy for managing a busy Thanksgiving cooking schedule, much like preparing elements for a classic mashed potato dish ahead of time.
- Nut-Free Option: If you have a nut allergy, simply substitute the pecans with toasted pumpkin seeds (pepitas) for a similar crunch.
- Add Different Veggies: Feel free to add other roasted vegetables like diced butternut squash or Brussels sprouts. Adjust roasting times accordingly.
- Add “Cheesiness”: For a savory, cheesy flavor without the dairy, sprinkle in a tablespoon or two of nutritional yeast when you toss everything together.
Storing and Reheating
This side dish stores beautifully. Keep any leftovers in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold, like a salad, or gently reheat it in the microwave or in a skillet over medium-low heat. The flavors often meld and become even more delicious the next day!
FAQs About Dairy Free Thanksgiving Sides
Yes! To save time, you can cook the quinoa and prepare the vinaigrette up to two days in advance. Store them in separate airtight containers in the refrigerator. When you’re ready to serve, roast the vegetables and assemble the dish for the best flavor and texture.
To make dairy-free mashed potatoes, substitute butter with a high-quality vegan butter or olive oil. Instead of milk or cream, use unsweetened almond milk, coconut cream, or the starchy potato cooking water for a creamy texture. Don’t forget to add roasted garlic or nutritional yeast for extra flavor!
Absolutely. This recipe is naturally vegan and gluten-free, making it an excellent choice for guests with multiple dietary restrictions. Just ensure your vegetable broth (if using) is certified gluten-free.
Many classic Thanksgiving sides can be easily made dairy-free! Think roasted Brussels sprouts, glazed carrots, simple roasted sweet potatoes, and cranberry sauce. Most salads, with a vinaigrette-based dressing, are also great options.
For a fantastic nut-free alternative, substitute the pecans with toasted pumpkin seeds (pepitas). They provide a similar delicious crunch and nutty flavor.
Share Your Creations!
I hope your family enjoys this Roasted Quinoa and Green Bean Medley as much as mine does! It’s a testament to the fact that a dairy free Thanksgiving side can be the most flavorful and exciting dish on the table. If you make it, I’d love to see it! Please leave a comment below or share a photo on Pinterest. Happy Thanksgiving!
The Recipe
Dairy Free Thanksgiving Side: Roasted Quinoa & Green Bean Medley
Ingredients
Equipment
Instructions
- In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the trimmed green beans and sliced shallots with 1 tablespoon of olive oil, salt, and pepper. Roast for 15-20 minutes, until tender-crisp.
- Spread the chopped pecans on a small baking sheet and toast in the oven for 5-7 minutes until fragrant and lightly browned. Watch them closely to prevent burning.
- In a small bowl, whisk together the 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, fresh thyme, and minced garlic. Season with salt and pepper to taste.
- In a large serving bowl, combine the cooked quinoa, roasted green beans and shallots, toasted pecans, and dried cranberries. Pour the vinaigrette over the top and toss gently to combine. Serve warm or at room temperature.
Notes
Nut-Free Version: Replace pecans with toasted pumpkin seeds (pepitas) for a delicious, crunchy alternative.
