Quinoa Ratatouille With Chick Peas Recipe

Name: Quinoa Ratatouille With Chick Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry Quinoa; 1 large eggplant, cubed; 3 yellow zucchini squash, cut in large pieces; 2 green zucchini squash, cut in large pieces; 4 large tomatoes, seeded & diced; 1 large onion, diced; 5 large cloves garlic, finely chopped; 1/4 cup Kalmata olives, pitted and coarsly chopped; 1 can no salt added chick peas; 2 cups tomato juice; 2 Tbsp. Herbs de Provance; Salt & Pepper to taste; Extra Virgin Olive Oil

Servings: persons

1 cup dry Quinoa
1 large eggplant, cubed
3 yellow zucchini squash, cut in large pieces
2 green zucchini squash, cut in large pieces
4 large tomatoes, seeded & diced
1 large onion, diced
5 large cloves garlic, finely chopped
1/4 cup Kalmata olives, pitted and coarsly chopped
1 can no salt added chick peas
2 cups tomato juice
2 Tbsp. Herbs de Provance
Salt & Pepper to taste
Extra Virgin Olive Oil

1
In 2 quart saucepan- bring 3 cups water to a boil. Add quinoa and reduce to simmer until all water is evaporated (about 20 minutes).
2
In large skillet, heat olive oil and add the onions, garlic, and eggplant. Saute until onions are lighly browned. Add zuchinni and saute until lightly browned. Add tomatoes, tomato juice, olives, and chickpeas, herbs de Provance, 2 tsp. salt and 2 tsp. ground pepper. Simmer over medium-low heat until all vegetables are tender and tomato juice is reduced.
3
To serve, place quinoa on a plate and top with ratatouille. Garnish with parmesanano-reggiano cheese and fresh parsley if desired. Serves 2-4 depending on serving sizes.

263

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup dry Quinoa, 1 large eggplant, cubed, 3 yellow zucchini squash, cut in large pieces, 2 green zucchini squash, cut in large pieces, and more.

Yes, Quinoa Ratatouille With Chick Peas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Ratatouille With Chick Peas

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