Ratatouille quinoa bowl
5/5
- You can customize the ratatouille by adding other vegetables of your choice such as mushrooms or carrots.
- Feel free to adjust the seasonings according to your taste preferences. You can add more herbs or spices for extra flavor.
- If you prefer a softer texture, you can cook the ratatouille for a longer time until the vegetables are more tender.
- Serve the Ratatouille Quinoa Bowl as a main course for a healthy and satisfying meal. It can be enjoyed on its own or paired with a side salad or crusty bread.
INGREDIENTS
- 1 cup quinoa
- 2 cups water
- 1 eggplant, diced
- 1 zucchini, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for cooking
- Fresh basil leaves for garnish
INSTRUCTIONS
- Rinse the quinoa under running water to remove any bitterness. In a saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- Heat some olive oil in a large skillet over medium heat. Add the diced eggplant and cook for 5-6 minutes until it starts to soften. Remove from the skillet and set aside.
- In the same skillet, add a bit more olive oil if needed. Add the diced zucchini, bell peppers, and onion. Cook for about 5 minutes until the vegetables start to soften.
- Add the minced garlic and cook for another minute until fragrant.
- Return the cooked eggplant to the skillet. Stir in the diced tomatoes, tomato paste, dried basil, dried oregano, dried thyme, salt, and pepper. Cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
- To serve, spoon the ratatouille mixture over a bed of cooked quinoa in a bowl.
- Garnish with fresh basil leaves.
- Enjoy your Ratatouille Quinoa Bow
TIPS
1. Sugar is added to retain the color of the veggies while cooking. But you can skip it.
2. Don’t cut the chapati strips too small as it becomes mushy when cooking. it should be lengtheir to get the noodles to look.
3. Leftover chapatis work great for this recipe. But you can make this with fresh chapatis as well but make sure they are completely cooled. You may use wheat or multigrain chapati or tortillas or frozen parathas. You can also use spinach chapati or avocado chapati making dish more healthy.
NUTRITION VALUE
- Calories: 300-350
- Carbohydrates: 55-60 grams
- Protein: 10-12 grams
- Fat: 5-7 grams
- Fiber: 10-12 grams
