Make This Healthy Red Quinoa Ratatouille

Make This Healthy Red Quinoa Ratatouille

Anna Shillinglaw Hampton January 6, 2017

Article featured image — Red quinoa ratatouille is what's for dinner. Get your veggie on with healthy grains and fresh produce.

Pass the red quinoa ratatouille! Bowls of hearty whole grains topped with healthful, delicious fare are a trend that will outlast any fad pastry or rainbow this-or-that. Join food stylist and recipe developer Anna Hampton as she explores the wide world of ancient strains, gluten-free options and other filling, fiber-rich grains that pair beautifully with fresh vegetables, home-fermented foods and lean proteins for a meal that looks as good as it tastes.

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Reprinted with permission from Grain Bowls

Make This Healthy Red Quinoa Ratatouille

Prep Time: 20 minutes
Cook Time: 15 minutes
Level of Difficulty: Easy
Serving Size: 2

Ingredients

About 1 cup cooked red quinoa (1/2 cup uncooked)
Heaping 3/4 cup eggplant, chargrilled and chopped
1/2 cup zucchini, chargrilled and chopped
2/3 cup cherry tomato topping (see below)
2 tablespoons feta, crumbled
sea salt and freshly ground black pepper

Cherry tomato topping (makes about 2 cups)

Heaping 1 cup cherry tomatoes, halved (or quartered if large)
About 1/2 cup olive oil
1/2 red onion, finely chopped
2 tablespoons sherry vinegar
1 garlic clove, very finely chopped
1 teaspoon sea salt
1/2 teaspoon finely ground black pepper

Directions

For the cherry tomato topping

Gently toss all the ingredients together in a bowl. Store in an airtight jar in the refrigerator for 2-3 days.

For the ratatouille

Divide the quinoa, aubergine and courgettes evenly between 2 bowls. Top with cherry tomato topping and feta. Season.