Quinoa Ratatouille
A vegetable stew with eggplants, tomatoes, zucchini and peppers.
  • CuisineGluten-free, Vegan, Vegetarian
Ingredients
  • 2cups cooked quinoa (1 cup dry)
  • 1Tbsp extra virgin olive oil
  • 1 eggplant, diced
  • 4 tomatoes, seeded and diced
  • 1red bell pepper, cored and diced
  • 1yellow red pepper, cored and diced
  • 1large zucchini, diced
  • 1 sweet onion, diced
  • 4cloves garlic, minced
  • 1Tbsp Herbs de Provence, or to taste
  • 1pinch salt and black pepper, to taste
Herbs de Provence
  • 1tsp dried savory
  • 1tsp dried rosemary
  • 1tsp dried thyme
  • 1tsp dried oregano
  • 1tsp dried basil
  • 1tsp dried marjoram
  • 1tsp dried fennel seed
Instructions
  1. In a large skillet, add the olive oil and cook on medium heat. Add the garlic and onion and cook until for 3 minutes.
  2. Add the eggplant and continue to cook for about 4-5 minutes.
  3. Add the peppers, zucchini and tomatoes, herbs de provence and salt & pepper to taste. Lower heat to a simmer and then cover and cook for about 30 minutes.
  4. Serve over cooked, warm quinoa.
Recipe Notes

Recipe slightly adapted from makingthymeforhealth.com

Quinoa Ratatouille
Print Recipe
A vegetable stew with eggplants, tomatoes, zucchini and peppers.
  • CuisineGluten-free, Vegan, Vegetarian
Ingredients
  • 2 cups cooked quinoa (1 cup dry)
  • 1 Tbsp extra virgin olive oil
  • 1 eggplant, diced
  • 4 tomatoes, seeded and diced
  • 1 red bell pepper, cored and diced
  • 1 yellow red pepper, cored and diced
  • 1 large zucchini, diced
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • 1 Tbsp Herbs de Provence, or to taste
  • 1 pinch salt and black pepper, to taste
Herbs de Provence
  • 1 tsp dried savory
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried marjoram
  • 1 tsp dried fennel seed
Servings:
Units:
Instructions
  1. In a large skillet, add the olive oil and cook on medium heat. Add the garlic and onion and cook until for 3 minutes.
  2. Add the eggplant and continue to cook for about 4-5 minutes.
  3. Add the peppers, zucchini and tomatoes, herbs de provence and salt & pepper to taste. Lower heat to a simmer and then cover and cook for about 30 minutes.
  4. Serve over cooked, warm quinoa.
Recipe Notes

Recipe slightly adapted from makingthymeforhealth.com

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