Preparation Time: 20 minutes

Cooking Time: 40 minutes

Serving: 4 servings



1 cup quinoa, rinsed and drained

2 cups vegetable broth

Two tablespoons olive oil

One onion, diced

Three cloves garlic, minced

One eggplant, diced

One zucchini, diced

One red bell pepper, diced

One yellow bell pepper, diced

One can (14 ounces) diced tomatoes

Two tablespoons tomato paste

One teaspoon dried thyme

One teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish



In a medium-sized saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium-high heat.

Reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.

Fluff the quinoa with a fork and set aside. Heat the olive oil over medium heat in a large skillet or saucepan. Add the diced onion and garlic, and sauté until they become translucent and fragrant, about 2-3 minutes.

Add the diced eggplant, zucchini, red bell pepper, and yellow bell pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally until the vegetables soften.

Stir in the diced tomatoes, tomato paste, dried thyme, and oregano. Season with salt and pepper to taste. Let the mixture simmer for 10-15 minutes, allowing the flavours to blend.

Once the ratatouille is cooked, spoon it over the cooked quinoa and mix gently until well combined. Serve the Ratatouille with Quinoa in individual serving plates or bowls.

Garnish with fresh basil leaves for an extra burst of flavour.

Nutrition Facts: (per serving) Calories: 320 kcal Fat: 10g Carbohydrates: 50g Fibre: 10g Protein: 10g Vitamin C: 80mg Iron: 3mg Calcium: 90mg Enjoy this wholesome and nutritious Ratatouille with Quinoa as a delicious and satisfying meal!