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Autumn Ratatouille with Quinoa
Autumn Ratatouille with Quinoa

Autumn Ratatouille with Quinoa
A hearty and nutritious vegetable stew served with protein-rich quinoa.
Autumn Ratatouille with Quinoa
Ingredients:
1
Servings
  • 200
    g
     eggplant
  • 150
    g
     zucchini
  • 1
    item
     red bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 100
    g
     quinoa
  • 10
    g
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Ratatouille with Quinoa
Instructions:
  1. Dice the eggplant, zucchini, red bell pepper, and tomatoes.
  2. Chop the onion and mince the garlic.
  3. Heat olive oil in a large pan over medium heat.
  4. Add onion and garlic, sauté until translucent.
  5. Add eggplant and cook for 5 minutes.
  6. Stir in zucchini and red bell pepper, cook for another 5 minutes.
  7. Add tomatoes, salt, and black pepper. Simmer for 15 minutes.
  8. Meanwhile, rinse quinoa under cold water.
  9. Cook quinoa according to package instructions.
  10. Serve ratatouille over quinoa and garnish with fresh basil.
Nutrition Per Serving 800 g Per 100g
Energy 518 kcal 65 kcal
Protein 14 g 1.8 g
Fibre 14 g 1.8 g
Salt 2 g 0.3 g
Sugar 12 g 1.5 g
Carbohydrates 65 g 8.1 g
Fat 24 g 3.0 g
  • 200
    g
     eggplant
  • 150
    g
     zucchini
  • 1
    item
     red bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 100
    g
     quinoa
  • 10
    g
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Dice the eggplant, zucchini, red bell pepper, and tomatoes.

Chop the onion and mince the garlic.

Heat olive oil in a large pan over medium heat.

Add onion and garlic, sauté until translucent.

Add eggplant and cook for 5 minutes.

Stir in zucchini and red bell pepper, cook for another 5 minutes.

Add tomatoes, salt, and black pepper. Simmer for 15 minutes.

Meanwhile, rinse quinoa under cold water.

Cook quinoa according to package instructions.

Serve ratatouille over quinoa and garnish with fresh basil.

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