French Ratatouille with Quinoa
A colorful vegetable medley of zucchini, eggplant, and bell pepper, served over fluffy quinoa.
Total
45 min
Prep
15 min
Cook
30 min
Serves
2
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Recipe serves 2
Ingredients
- 150 g Quinoa
- 100 g Zucchini, diced
- 100 g Eggplant, diced
- 80 g Red bell pepper, diced
- 200 g Tomato sauce
- 2 tablespoons Olive oil
- 1 clove Garlic
- 1 teaspoon Herbes de Provence
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- 1
Rinse quinoa; cook in 300 ml water until water is absorbed, about 15 minutes; fluff.
- 2
Heat olive oil in a pan; add garlic and sauté 30 seconds.
- 3
Add zucchini, eggplant, and bell pepper; cook 8 minutes, stirring.
- 4
Stir in tomato sauce, herbes de Provence, salt, and pepper; simmer 10 minutes.
- 5
Serve ratatouille over quinoa.
Nutrition per serving
Calories
410
21% of a 2,000 kcal day
| Protein | 13 g |
| Carbohydrate | 62 g |
| Fat | 12 g |
| Fiber | 9 g |
| Sugar | 8 g |
| Sodium | 460 mg |
Goes well with this
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Roasted Garlic and King Oyster Mushroom Polenta
Slow-roasted garlic cloves mashed into polenta with seared king oyster mushroom scallops.
French Herbed Potato & Green Bean Skillet
Golden potatoes with green beans and herbs—simple, savory, and satisfying.
Risotto aux Champignons à la Italienne
Creamy Arborio rice cooked with mushrooms, white wine, and Parmesan for a French‑Italian fusion.
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