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. Â It’s also damn tasty, healthy (vegan AND gluten-free), and a perfect way to use summer produce. Â I used tomatoes, bell pepper, and zucchini, but you can swap in whatever you have on hand.
Tiny Chef Rat not included.
Quinoa Ratatouille
serves 4 as a side dish, or 2 very hungry people. Â Adapted from here
Ingredients
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
Olive oil
Directions
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. Â Arrange vegetables on top in design of your choice
Sprinkle tops of vegetables with salt, pepper, and olive oil. Â Snip rosemary on top of vegetables
Bake in oven for 30 minutes
