My favorite dishes to make are ones that are quick to prepare and use up my fresh produce right before it spoils (a peril of the on-the-go lifestyle).
Quinoa ratatouille is just that – a gold medal winner, in my book. It’s also damn tasty, healthy (vegan AND gluten-free), and a perfect way to use summer produce. I used tomatoes, bell pepper, and zucchini, but you can swap in whatever you have on hand.
Tiny Chef Rat not included.
serves 4 as a side dish, or 2 very hungry people. Adapted from here
1 cup quinoa, dry
2 cups vegetable broth
1 container cherry tomatoes, sliced
1 large zucchini, sliced
1 green bell pepper, chopped & sliced
2 sprigs of fresh rosemary
Sea salt & freshly ground black pepper, to taste
Preheat oven to 350 degrees F
Rinse quinoa, and cook in rice cooker/stovetop with vegetable broth
While quinoa is cooking, chop vegetables to same size
Brush olive oil in 4 ramekins / 1 baking dish, and place on a baking tray
Once quinoa is cooked, spoon into ramekins / baking dish. Arrange vegetables on top in design of your choice
Sprinkle tops of vegetables with salt, pepper, and olive oil. Snip rosemary on top of vegetables
Bake in oven for 30 minutes
During the summer, the idea of slaving over a hot stove is an unbearable thought – which is why this recipe of summer roasted vegetables with quinoa is perfect. With appliances doing the bulk of the work for you (vegetables in the oven, quinoa in the rice cooker), you’re left free to stick your head in the freezer to cool down in the heat. Not only is this dish easy to prepare, it’s incredibly satisfying and bikini-body friendly. And a great way to clean your fridge of
about to spoil very ripe produce.
Summer Roasted Vegetables with Quinoa
serves 2, adapted from here
1 cup quinoa
1 lb vegetables of your choice (I like cherry tomatoes, asparagus, and carrots)
Salt and pepper, to taste
3 tablespoons of olive oil
1 branch of fresh rosemary, leaves clipped from sprig.
3 bay leaves
Preheat oven/toaster oven to 400F
Rinse quinoa, and add 2 cups of water with grains in a rice cooker. Press cook.
Add all vegetables in a large bowl with olive oil, salt, pepper, and paprika. Massage vegetables with oil and spices.
Spread vegetables on aluminum foil-covered baking pan. Add rosemary and bay leaves.
Bake vegetables for 1 hour, until slightly caramelized.
Remove bay leaves. Scoop quinoa on a plate, and top with vegetables. Enjoy!