Traditional Ratatouille on a bed of Organic Quinoa with Organic Quinoa
Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The warm-weather sweetness of the ratatouille is perfect paired with creamy goats cheese and quinoa.
Nutrition Per Portion
- Calories
542
- Carbs
57.3g
- Fat
29.1g
- Fibre
11.7g
- Protein
16g
- Sugar
13.7g
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Black Olives
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Lemon
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Chopped Tomatoes
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Butternut Squash
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Zucchini
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Red Capsicum
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Aubergine
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Brown Onion
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Garlic
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Olive Oil
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Goats Cheese
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Quinoa
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Celery
|
Black Olives |
Lemon |
Chopped Tomatoes |
Butternut Squash |
Zucchini |
Red Capsicum |
|
Aubergine |
Brown Onion |
Garlic |
Olive Oil |
Goats Cheese |
Quinoa |
|
Celery |
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0.0 min
Roughly chop the aubergine, brown onion, zucchini, butternut squash and red capscium.
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5.0 min
Finely chop the garlic.
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5.5 min
Heat half of the olive oil in a saucepan over medium-high heat.
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6.5 min
Add the brown onion and half of the garlic and celery, saute for a few minutes until beginning to soften.
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8.0 min
Add the zucchini, butternut squash and the aubergine and cook until beginning to soften.
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10.0 min
Bring a saucepan of water to the boil.
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11.0 min
Add the red capsicum and season with salt and pepper.
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12.0 min
Add the chopped tomatoes and continue to cook until all of the vegetables are tender.
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13.0 min
Zest and juice the lemon and add to the vegetables.
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14.0 min
Add the quinoa to the boiling water.
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15.0 min
Keep adding a splash of water to the ratatouille if it becomes to dry.
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23.0 min
Add the olives to the ratatouille.
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24.5 min
Remove the quinoa from the heat, drain and distribute among the plates.
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26.0 min
Distribute the ratatouille among serving plates.
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27.0 min
Top with crumbled goats cheese to garnish before serving.
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Ingredients
Black Olives
Lemon
Zested 1/4 lemon zested per person
Chopped Tomatoes
Butternut Squash
chopped
Zucchini
chopped
Red Capsicum
chopped
Aubergine
chopped
Brown Onion
chopped
Garlic
finely chopped
Olive Oil
1 tablespoon per person
Goats Cheese
Quinoa
Celery
coarsly chopped
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