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Quinoa ratatouille

Quinoa ratatouille is a traditional dish in Provence, France often eaten at lunchtime. It is composed of the following ingredients: olive oil, onions, garlic, tomatoes, carrots, parsley and bay leaves. The dish may be varied by the addition of other vegetables. It is usually served hot with bread or crackers and sometimes cheese. Olive oil should not be substituted for other oils in the recipe because it has a higher smoke point than any other cooking oil which will result in less oil burning or turning brown when heat is applied to it.

 

Quinoa ratatouille can also be prepared using mashed potatoes instead of rice for vegetarians who are avoiding meat (substitute 2 cups mashed potatoes for one cup cooked rice).

 

1 cup quinoa, uncooked

 

2 tablespoons olive oil, divided

 

1 large onion, chopped

Quinoa ratatouille

4 garlic cloves, minced or pressed through a garlic press

2 tomatoes (canned is fine), chopped (omit if using canned tomatoes) 1/2-3/4 cup fresh parsley, finely chopped (omit if using fresh parsley) 1 bay leaf (or substitute thyme or oregano) Salt and pepper to taste 1 medium eggplant cut into strips  1/2 kg potatoes peeled and cubed

Prepare the quinoa: Rinse the quinoa under cold running water. Drain overnight in a sieve or strainer. You can put it straight into the saucepan with the lid on if you wish, the purpose is to allow the grains of quinoa to expand so they will not clog your pan. Heat 1 tablespoon oil over medium heat in a large saucepan. Add the onion and sauté till translucent, then add garlic, tomato and parsley. Cover and simmer for 10 minutes. Add quinoa, salt and pepper. Stir well to coat with oil and heat for two minutes. Remove from heat and let stand 5 minutes before adding eggplant (if using).

Prepare the eggplant:

Heat remaining tablespoon of oil with bay leaf in a large skillet. Add eggplant and sauté quickly, stirring constantly. Cook until it is browned on all sides. Add to quinoa mixture.

Mix the potato with this mixture and cook uncovered for 12 minutes, or until potatoes are tender (they may be cooked ahead of time). Mix in the tomato (if using canned tomatoes, drain them first). If necessary, add about 1/4 cup water to prevent scorching. Serve hot.

Quinoa ratatouille

Total calories per serving: 356

 

 

In a rice cooker, you will need:

 

1 cup quinoa, uncooked

 

2 cups water or broth (chicken, beef or vegetable) – if using water add a dash of salt to flavor.

 

4-5 tablespoons olive oil – at least two tablespoons to sauté the onions and garlic then the rest for the quinoa. You can do this in a large saucepan but I find it easier with a rice cooker as shown below.

 

1 large onion, chopped

 

3 garlic cloves, minced or pressed through a garlic press

Quinoa ratatouille

2 cups finely chopped tomatoes (canned is fine). If using fresh tomatoes, chop them finely.

1/2 cup fresh parsley, finely chopped (optional) – if you use fresh parsley instead of dried herbs omit bay leaf. Salt and pepper to taste. 1 medium eggplant cut into strips 1 cup potatoes peeled and cubed

Properly cooked quinoa will be slightly translucent.

 

Rinse the quinoa under cold running water. Drain overnight in a sieve or strainer. You can put it straight into the saucepan with the lid on if you wish, the purpose is to allow the grains of quinoa to expand so they will not clog your pan.

Heat 1 tablespoon oil over medium heat in a large saucepan. Add the onion and sauté till translucent, then add garlic, tomatoes and parsley. Cover and simmer for 10 minutes. Add quinoa, salt and pepper. Stir well to coat with oil and heat for two minutes. Remove from heat and let stand 5 minutes before adding eggplant (if using).

Quinoa ratatouille

Heat remaining tablespoon of oil with bay leaf in a large skillet. Add eggplant and sauté quickly, stirring constantly. Cook until it is browned on all sides. Add to quinoa mixture.

 

Mix the potato with this mixture and cook uncovered for 12 minutes, or until potatoes are tender (they may be cooked ahead of time). Mix in the tomato (if using canned tomatoes, drain them first). If necessary, add about 1/4 cup water to prevent scorching. Serve hot.

 

Total calories per serving: 356

 

Oven Baked Quinoa Ratatouille is also prepared with all fresh ingredients. If you are preparing the dish this way, start with finely chopped onion and garlic in olive oil. Add finely chopped eggplant and sauté for 5 minutes before adding the quinoa, salt and pepper. Prepare potatoes separately, according to directions above or according to package instructions. Add eggplant mixture to potatoes and mix well before baking at 350 degrees for 15-20 minutes until vegetables have softened. Salt and pepper to taste, but remember that vegetables will be slightly cooked a second time so they will not need as much seasoning as a first cook through step would require. Serve hot.

Quinoa ratatouille

Total calories per serving: 356

In a rice cooker, you will need:

1 cup quinoa, uncooked

2 cups water or broth (chicken, beef or vegetable) – if using water add a dash of salt to flavor.

4-5 tablespoons olive oil – at least two tablespoons to sauté the onions and garlic then the rest for the quinoa. You can do this in a large saucepan but I find it easier with a rice cooker as shown below.  You can also sauté the vegetables in a large nonstick skillet before adding them to rice. It is optional .

 

1 large onion, chopped and optional step using the nonstick pan will reduce the fat content by about 1/4 tablespoon.

1 to 2 tablespoons garlic, minced or pressed through a garlic press  and optional step will reduce the fat content by about 1/4 tablespoon.

2 to 3 large eggplant cut into strips if necessary

3-4 medium potatoes peeled and cubed if necessary

Quinoa ratatouille

Preheat oven to 350 degrees Fahrenheit / 180 degrees Celsius / Gas Mark 4.

If you’re a vegetarian, do not use butter at any stage in this recipe. Instead, use olive oil.

 

In a large saucepan or skillet over medium heat, melt the butter. Add the onion and garlic and sauté for 5 minutes or until soft. Add the quinoa, salt and pepper. Stir well to coat with butter and heat for two minutes. Remove from heat and let stand 5 minutes before you add vegetables (if using).

Sauté eggplant in 2 tablespoons olive oil in a large skillet until browned; add to pan with quinoa mixture, stirring gently to combine well. Or add all 3 vegetables (eggplant, zucchini and tomatoes) at once then add salt and pepper if needed after baking in oven (see recipe below).

 

Prepare potatoes according to instructions on package or instructions on this page. Add cooked vegetables to the potato, mixing well before baking at 350 degrees for 15-20 minutes or until vegetables are softened. Add salt and pepper if needed, but remember that vegetables will be slightly cooked a second time so they will not need as much seasoning as a first cooked through step would require. Serve hot as a side dish with meat, poultry or fish.

1 Comment

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