Are you looking for a new, easy and delicious vegetable meal to amaze your family? Allow me to introduce you to this bright and flavourful one-pan Ratatouille recipe with Quinoa.
Full of flavors, this meal brings summer on your plate and makes your taste buds dance in unison, all the while asking for more and more.
From the nutrition point of view, this meal is packed with plenty of vegetables and vitamins, and thanks to quinoa it becomes a protein powerhouse full of healthy carbs and fiber. Additionally, it makes an excellent make-ahead meal, ready to be stored in the fridge for the days to come.
Further in the article, you’ll discover more about this delicious stew and how to make one-pot ratatouille with quinoa.
What is ratatouille?
The movie, the musical rat and the recipe
When hearing Ratatouille, you might automatically picture Disney’s Ratatouille – a lovely animation about a rat who possesses an affinity for flavors and cooks the best ratatouille recipe.
I know what you think – rats are unpleasant. This one is cute though, with his sparkling eyes full of passion for cooking.
In my opinion, this animation emphasizes the unexpected – you can find beautiful and talented souls even in the most peculiar circumstances. And, regardless of what we assume, there is always more to someone than mere appearance.
The movie actually aroused my interest to prepare this recipe and share it with you.
Ever since I’ve watched it, my thoughts drift to it. The cherry on the cake, however, is the fanciful name – Ratatouille.
So what is really ratatouille?
Ratatouille is a French Provençal vegetable stew that originates from Nice.
The ingredients for a classic Provençal ratatouille recipe are tomatoes, eggplants, courgettes, capsicum peppers, and a mix of herbs. But…
This recipe is slightly different.
French people cook each ingredient on the stove then mix everything at the end. Personally, I find it time-consuming. Therefore, I came up with a new, simplified, and more consistent ratatouille recipe.
That being said, I’m introducing you to my one-pan ratatouille recipe with quinoa as a boost of protein and a more satisfying touch. Read the recipe card to learn how to make this French dish.
Similar recipes you might enjoy:
- Special Chickpea Chicken Stew
- Chicken Meatballs in Oven with Quinoa and Tomato sauce
- 1 medium to large Courgette
- 2 Eggplants
- 1 medium-sized red capsicum pepper
- 3 tomatoes
- 3 Garlic cloves
- 1 medium white onion
- 1 medium Carrot
- 80 g of Quinoa
- 200 ml of passata or tomato sauce
- 2 tbsp of Olive oil
- 1 tsp of salt
- ½ tsp Black Pepper
- 1 tbsp of oregano
- Optional: 1 g of Fresh Basil or Parsley
1. Wash the vegetables and chop them into small chunks (1.5 cm x 1.5 cm).
- To prepare the tomatoes, cut them in half, remove the woody cores, and chop them into petite chunks (1.5 cm x 1.5 cm).
- Cut the ends of the eggplants, halve them lengthwise, and chop them into small chunks. Do the same with courgettes.
- Now the carrot – start by peeling it and trimming the top and the base. Cut it in half, then halve it once more. Dice it into small cubes.
- Prepare the capsicum pepper by removing its core and membranes. Chop it like the rest of the ingredients.
- Next, take a medium-sized onion and finely chop it.
- Mince three garlic cloves with the help of a garlic press. If you don’t have one, use a fine grater as an alternative.
- Weigh 200 ml of tomato sauce or passata and prepare 200 ml of water.
Now let’s get to the cooking process:
2. Set a large saute pan over medium-high heat and warm two tablespoons of olive oil.
- Fall in the minced garlic and the chopped onion. Cook for 1-2 minutes or until fragrant.
- Gradually add the rest of the vegetables.
- Add the chopped tomato and cook for 3 more minutes.
- Fall in the diced pepper, carrot, and courgette. Cook for 5 more minutes, stirring frequently.
- Toss in the diced eggplant and, cook for another 5 minutes, stirring frequently.
- Rinse quinoa and add it along with the tomato sauce and 200 ml of water into the forming stew.
3. Season with oregano, salt, freshly ground black pepper and paprika.
4. Simmer. Lower the heat and simmer gently for approximately half an hour, stirring occasionally.
5. Divide between plates and sprinkle with fresh basil or parsley. My suggestion to enjoy it best is to serve this ratatouille with quinoa warm along with toasted bread, tortillas, or naan bread.
Tips & alternatives
- Make this one-pan ratatouille recipe ahead for the next days to come. You can safely store it in the fridge for a day or two.
- Use canned chop tomatoes instead of fresh ones.
- The more you let it simmer, the best will the flavors blend.
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