Vegan Ratatouille with Quinoa - Vegan
The Vegan Ratatouille with Quinoa offers a delightful fusion of Provencal flavors and wholesome quinoa, creating a dish that is both hearty and visually appealing. Bursting with vibrant colors from fresh vegetables like eggplant, zucchini, and bell peppers, this dish is a feast for both the eyes and the palate.
Ingrédients
- 1 medium eggplant, diced
- 1 medium zucchini, diced
- 1 red red bell pepper, diced
- 1 yellow yellow bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium tomatoes, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup quinoa
- 2 cups vegetable broth
- 1/4 cup fresh basil, chopped
Instructions
- Rinse the quinoa under cold water. In a medium pot, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and cook for about 15 minutes until the quinoa is fluffy and the broth is absorbed.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onions are translucent, about 5 minutes.
- Add the eggplant, zucchini, and bell peppers to the skillet. Cook for about 10 minutes, stirring occasionally, until the vegetables start to soften.
- Add the tomatoes, thyme, oregano, basil, salt, and pepper to the skillet. Stir well to combine.
- Reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
- Serve the ratatouille over a bed of cooked quinoa, and garnish with fresh chopped basil.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 35g | Protéines: 7g | Fat: 10g | Sucre: 6g
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