Herbed Ratatouille with Quinoa

Explore a delightful twist on classic ratatouille with this Herbed Ratatouille with Quinoa. Rich in Mediterranean flavors and enhanced with aromatic herbs, this dish is a perfect blend of vegetables and protein-packed quinoa for a wholesome meal. Ideal for vegan and gluten-free diets, it offers a savory and satisfying experience, perfect for weeknight dinners or meal prep.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 cup quinoa

2 tablespoons olive oil

1 large eggplant, cubed

1 zucchini, sliced

1 bell pepper, sliced

1 red onion, sliced

2 garlic cloves, minced

2 cups cherry tomatoes, halved

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon dried oregano

1/4 cup fresh basil, chopped

Juice of 1 lemon

Instructions

1. Rinse quinoa under cold water and cook according to package instructions. Set aside.

2. Heat olive oil in a large skillet over medium heat. Add eggplant and cook for 5 minutes until browned.

3. Add zucchini, bell pepper, and red onion to the skillet. Cook for another 5 minutes until vegetables are tender.

4. Stir in garlic and cherry tomatoes. Season with salt, pepper, thyme, and oregano. Cook for an additional 10 minutes.

5. Remove from heat and stir in fresh basil and lemon juice.

6. Serve the ratatouille over cooked quinoa and enjoy!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through or in the microwave for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.