Ratatouille with Chickpeas and Quinoa
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
Your summer won't be complete without making ratatouille at least once. This veg-friendly version is to die.
Ingredients
1 1/2 c. quinoa, rinsed and drained
kosher salt
3 tbsp. extra-virgin olive oil
1 small red onion, diced
4 garlic cloves, minced
1 small eggplant, cubed
1 small zucchini, cubed
4 tomatoes, cored and chopped
1 c. chopped basil, plus more for garnish
1 tbsp. balsamic vinegar
Black pepper
Instructions
Place quinoa in a medium pot with 3 cups water and a generous pinch of salt and bring to a boil.
Reduce heat to low and simmer, covered, 15 minutes. Remove from heat and let sit, covered, 5 minutes, then fluff. (Season with more salt if desired.)
In a large heavy-bottomed pot, heat olive oil over medium-high heat. Sauté onion and garlic until softened, about 5 minutes. Add eggplant and cook 5 minutes more. Add zucchini, squash, and tomatoes and cook until softened, 5 minutes. Add chickpeas and cook 5 minutes more.
Stir in basil and balsamic vinegar. Season with salt and pepper. Serve ratatouille over quinoa.
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