One Pot Ratatouille Quinoa

Ratatouille is a classic french dish packed full of veggies and flavor. It's hearty, yet light. In this version, I paired the Ratatouille with one of my favorite grains: Quinoa.

Prep Time15 mins

Cook Time20 mins

Course: Main Course

Cuisine: French

Keyword: Vegan, Vegetarian

Servings:

Calories: 346kcal

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

US Customary - Metric

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

This pairs nicely with a garlic-lemon chicken or simple cooked steak.

To make the lemon garlic chicken: Pound chicken thin, season with salt, pepper, garlic powder and squeeze of lemon juice. Pan-fry or grill chicken until cooked through.

Nutrition