Ratatouille with quinoa

Ratatouille with quinoa: a hearty veg dish with aubergine, courgette, pepper, tomatoes and quinoa. Aromatic, easy for every day and pleasantly light.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 30 min
• Total time: 50 min
• Calories: 350 kcal per serving
• Protein: 12 g
• Fat: 12 g
• Carbs: 48 g

Ingredients

• 1 tin of chopped tomatoes (400g)
• 1 onion
• 1 small courgette
• 2 garlic cloves
• 1 small aubergine
• 50g quinoa
• 1 tbsp olive oil
• 1 red pepper
• Rosemary
• Herbes de Provence

Method

You’ll need: saucepan · sieve · wooden spoon

1. Rinse the quinoa thoroughly and cook it in lightly salted water until the grains are soft. Then let the steam escape briefly.
2. Heat the olive oil in a large pan and gently cook the onion and garlic until soft and translucent. This makes the aromatic base.
3. Add the aubergine and pepper and fry until lightly coloured. Cook the courgette briefly with them so it keeps some texture.
4. Stir in the chopped tomatoes, rosemary and herbes de Provence. Braise everything over a medium heat until the veg is soft and the sauce has thickened.
5. Season to taste with salt and pepper and let the flavours come together briefly. If you like, remove the rosemary before serving.
6. Serve the ratatouille warm with the quinoa.

Good to know

A quiet, honest dish for days when things should be warm and simple. It tastes of oven heat, herbs and a little bit of the south in everyday life.

Swaps

Quinoa → cauliflower rice (far fewer carbs) Tin of chopped tomatoes → fresh diced tomatoes (less processed) Aubergine → mushrooms (more savoury) Olive oil → diced avocado

Allergens

The recipe contains none of the classic major allergens such as milk, egg or nuts. Quinoa rarely causes problems but can occasionally trigger sensitivities; for children and during pregnancy, the dish is generally fine with good kitchen hygiene and thoroughly cooked veg.

Frequently asked questions

Which nutrients are in quinoa?

Quinoa provides magnesium, iron and some zinc, plus plant protein. It also contains fibre and complex carbohydrates.

What do the tomatoes and peppers bring to this dish?

Both contain vitamin C, peppers usually more. Tomatoes also provide carotenoids such as lycopene, the intense red pigment.

Does aubergine suit everyone?

Aubergine contains fibre, and how well people get on with it varies. Many find it more comfortable well cooked than very firm or heavily fried, and if you have a sensitive stomach, a smaller portion may feel better.

Why do you rinse quinoa before cooking?

Its surface can carry natural bitter compounds called saponins. Rinsing mainly improves the flavour and mouthfeel.

Does rosemary contain any relevant nutrients?

Rosemary mainly adds flavour and small amounts of aromatic plant compounds. In the amounts usually used in cooking, its nutritional contribution is fairly small.

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