Make This Healthy Red Quinoa Ratatouille

quinoa
Anna Shillinglaw Hampton•

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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.

Reprinted with permission from Grain Bowls

Make This Healthy Red Quinoa Ratatouille
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Pass the red quinoa ratatouille! Bowls of hearty whole grains topped with healthful, delicious fare are a trend that will outlast any fad pastry.
Prep Time
20
minutes
Cook Time
15
minutes
Servings
0
servings
Ingredients
  • About 1 cup cooked red quinoa (1/2 cup uncooked)
  • Heaping 3/4 cup eggplant
  • 1/2 cup zucchini
  • 2/3 cup cherry tomato topping (see below)
  • 2 tablespoons feta
  • sea salt and freshly ground black pepper
  • Heaping 1 cup cherry tomatoes
  • About 1/2 cup olive oil
  • 1/2 red onion
  • 2 tablespoons sherry vinegar
  • 1 garlic clove
  • 1 teaspoon sea salt
  • 1/2 teaspoon finely ground black pepper
Directions
  1. :::cherry tomato topping:::
  2. Gently toss all the ingredients together in a bowl. Store in an airtight jar in the refrigerator for 2-3 days.
  3. :::ratatouille:::
  4. Divide the quinoa, aubergine and courgettes evenly between 2 bowls. Top with cherry tomato topping and feta. Season.
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