Traditional Ratatouille on a bed of Organic Quinoa with Organic Quinoa

Roughly chop the aubergine, brown onion, zucchini, butternut squash and red capscium.

Finely chop the garlic.

Heat half of the olive oil in a saucepan over medium-high heat.

Add the brown onion and half of the garlic and celery, saute for a few minutes until beginning to soften.

Add the zucchini, butternut squash and the aubergine and cook until beginning to soften.

Bring a saucepan of water to the boil.

Add the red capsicum and season with salt and pepper.

Add the chopped tomatoes and continue to cook until all of the vegetables are tender.

Zest and juice the lemon and add to the vegetables.

Add the quinoa to the boiling water.

Keep adding a splash of water to the ratatouille if it becomes to dry.

Add the olives to the ratatouille.

Remove the quinoa from the heat, drain and distribute among the plates.

Distribute the ratatouille among serving plates.

Top with crumbled goats cheese to garnish before serving.