Ratatouille Grain Bowl

• 1 cup quinoa, uncooked
• 2 cups water
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small eggplant, diced
• 1 small red onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp fresh basil, chopped
• Juice of 1 lemon

Steps

1. 1 Rinse quinoa under cold water and drain.
2. 2 Combine quinoa and water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until water is absorbed.
3. 3 Preheat oven to 400°F (200°C).
4. 4 Toss zucchini, yellow squash, red bell pepper, eggplant, and red onion with olive oil, oregano, thyme, salt, and pepper.
5. 5 Spread veggies in a single layer on a baking sheet and roast for 25 minutes, stirring halfway through.
6. 6 In a skillet, sauté minced garlic until fragrant, about 1 minute.
7. 7 Combine cooked quinoa, roasted vegetables, cherry tomatoes, sautéed garlic, lemon juice, and fresh basil in a large bowl.
8. 8 Adjust seasoning with salt and pepper to taste.

Nutrition

Tips

• For a make-ahead option, prepare the quinoa and roasted vegetables separately and store them in the fridge for up to 3 days. Assemble before serving.
• Add a handful of feta cheese or chickpeas for extra protein.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to retain moisture.

Serving Suggestions

• Pair with a side of crusty bread or a simple green salad.
• Drizzle with tahini sauce for an extra flavor boost.

FAQ