Ratatouille was brought to pop culture fame by the award-winning Pixar film by the same name. It is one of my top-10 favorite movies. Thanks to the movie, I fell in love with Ratatouille. It’s a vegetable heavy meal with light herbal notes. It’s hearty, rich and delicious. I paired Ratatouille with one of my favorite grains – Quinoa to create this hearty One Pot Ratatouille Quinoa.
The original Ratatouille is said to have originated in Nice, France. Versions of the dish have been around since the 1700’s. However, the “traditional” Ratatouille as we know it today, did not appear in print until 1930.”1
What should I drink with this?
This dish is hearty warm stew-ish goodness. It’s easy to make and even easier to eat. Here are three potential drinks pairings:
- Beer choice: Light lager
- Wine choice: Syrah/Shiraz (fun fact: they are the same grape, but the growing conditions and winemaking style between Australia and France vary a bit)2
- Non-alcohol: Lavender-floral Tea
What else can I eat with One-Pot Ratatouille Quinoa?
One pot ratatouille quinoa can be a full meal on it’s own or it can be paired with the following:
- Roasted Whole Chicken
- Grilled Marinated Flank Steak
- Risotto
- Baguette
What variations and substitutions can I do?
- I don’t like/have Quinoa… You can use any variety of rice. I like wild rice as a substitute.
- Gluten-Free? This is gluten-free. As always, check the packaging of your ingredients to confirm.
- Vegetarian? Vegan? This dish is vegetarian! It may quickly become a go-to for any vegetable lovers out there.
- Nut-Free? Yes.
- Variations? Depending on the region or history of the dish the herbs that go into this dish vary in types and quantities. Try playing with variations of the following: basil, thyme, lavender, thyme, oregano, herbs de Provence, and bay leaves.
- State of Slim Approved? This is State of Slim phase 2 approved; 1 Rebuild
How do I meal prep or freeze One Pot Ratatouille Chicken?
This meal is amazing for meal prep. Cook as directed. Divide the Ratatouille Quinoa into containers and cool on the counter for up to an hour. Place in fridge or freezer and reheat and enjoy!
One Pot Ratatouille Quinoa
Ingredients
- 2 tbsp Olive Oil
- 2 Yellow Onion diced
- 3 Garlic Cloves
- 3 Zucchini/Courgette medium
- 3 Eggplant/Aubergine cubed
- 3 Bell Pepper diced
- 2 15.5oz/440ml Canned Diced Tomatoes
Place all spices in a small bowl or dish
- 1 tsp Freshly Ground Black Pepper
- 2 tsp Salt
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Dried Basil
- 2 sprig Fresh Rosemary
- 2 Bay Leaves
Quinoa
- 300 g Quinoa rinsed
- 500 ml Water
Garnish
- 3 tbsp Fresh Parsley chopped
Instructions
Quinoa Bath
- Soak the quinoa in cold water. This helps remove some of the 'bitter' taste of quinoa. Put all spices together in a small bowl or dish and set aside
Rataouille Time
- In a large pot or skillet, warm olive oil at medium heat. Add the diced onion. Cook for 4-5 minutes or until translucent. Then add minced garlic and cook for another 30-60 seconds until fragrant.
- Next, add eggplant cubes. Let them cook for 2-3 minutes. Stirring only once or twice. We want them to get a little golden brown.
- Once that is done, add: chopped zuchini, bell peppers and spice mix. Mix and cook for 3 3-4 minutes. Add in diced tomatoes.
- Remove the Quinoa from it's bath by straining the water. Add it into the pot with 2 cups of water. Bring mixture to a boil, then reduce to a simmer and cover. Cook covered for 10-12 minutes. Check on it halfway through and add water as needed.
- Top with chopped parsley and enjoy!
Notes
References:
- Scotto, E., and Marianne Comolli. “Vegetables: A Garden of Eden.” France, the Beautiful Cookbook: Authentic Recipes from the Regions of France. San Francisco: Collins, 1989. 195. Print.”
- https://www.totalwine.com/wine-guide/red-grape-varietals/shiraz-syrah
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