Quinoa Ratatouille
Servings: 4
Ingredients
- 1 cup dry quinoa cooked*
- 1 large eggplant or 2 small diced
- 4 large tomatoes seeded and diced
- 2 red bell peppers cored and diced
- 2 zucchini diced
- 1 yellow onion diced
- 3 cloves garlic minced
- herbs de Provence to taste**
- salt & pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large skillet, warm the olive oil over medium heat. Add the garlic and onion and sauté until fragrant. Toss in the eggplant and continue to cook for about five more minutes.
- Next add the red pepper, zucchini and tomatoes along with the herbs and salt & pepper to taste. Lower heat to a simmer and then cover and cook for about 30 minutes.
- Serve over hot over a bed of quinoa and enjoy!
Notes
*Click here for instructions on how to cook quinoa
**you can buy dried herbs de Provence or make your own combination using fresh and dried. I recommend smelling and tasting as you go to determine if you prefer more or less herbs. I used at least 1 tablespoon of dried and 3-4 tablespoons fresh herbs.