Recipe information
Ingredients for - Ratatouille with Chickpeas and Quinoa
1. 1 1/2 c. quinoa, rinsed and drained -
4. 1 small red onion, diced -
6. 1 small eggplant, cubed -
7. 2 small zucchini and summer squash, cubed -
8. 4 tomatoes, cored and chopped -
9. 1 15-oz. can chickpeas, drained and rinsed -
10. 1 c. freshly chopped basil, plus more for garnish -
How to cook deliciously - Ratatouille with Chickpeas and Quinoa
1. Stage
Place quinoa in a medium pot with 3 cups water and a generous pinch of salt. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Remove from heat and let sit, covered, 5 minutes, then fluff. (Season with more salt if desired.)
2. Stage
In a large heavy-bottomed pot, heat olive oil over medium-high heat, then cook onion and garlic until softened, about 5 minutes. Add eggplant and cook 5 minutes more, then add zucchini, summer squash, and tomatoes and cook until softened, 5 minutes. Add chickpeas and cook 5 minutes more.
3. Stage
Stir in basil and balsamic vinegar, and season with salt and pepper. Serve ratatouille over quinoa.
