Ratatouille Soup With Quinoa Recipes

RATATOUILLE WITH CHICKPEAS AND QUINOA

Steps:

• Place quinoa in a medium pot with 3 cups water and a generous pinch of salt. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Remove from heat and let sit, covered, 5 minutes, then fluff. (Season with more salt if desired.)
• In a large heavy-bottomed pot, heat olive oil over medium-high heat, then cook onion and garlic until softened, about 5 minutes. Add eggplant and cook 5 minutes more, then add zucchini, summer squash, and tomatoes and cook until softened, 5 minutes. Add chickpeas and cook 5 minutes more.
• Stir in basil and balsamic vinegar, and season with salt and pepper. Serve ratatouille over quinoa.

RATATOUILLE SOUP WITH QUINOA

Steps:

• Toss the eggplant, zucchini, and onion in oil. Then place in a preheated (med-high) dutch oven or soup pot.
• Saute for about 2 minutes, then add garlic, quinoa and herbs. Saute until quinoa is golden brown and veggies have started to caramelize (about 8 more minutes).
• Add the stock, then add tomatoes and peppers, stir.
• Once it comes to a rapid boil, reduce heat to simmer and cover. Simmer 20 minutes.
• Serve with fresh chopped basil or grated cheese.

RATATOUILLE SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.
• Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.
• Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.

BAKED QUINOA RATATOUILLE

Steps:

• Preheat oven to 375 degrees F.
• Heat oil in a large nonstick skillet over medium heat.
• Add garlic and onion.
• Saute until softened, about 5 minutes. (the onion starts to turn clear).
• Stir in tomatoes, tomato paste, oregano, basil, thyme and parsley. Continue to cook for 1-2 minutes.
• Remove from heat.
• Layer half of the tomato and onion mixture into the bottom of a 9x13 baking dish (I sprayed mine with Pam first).
• Top with ALL of the uncooked vegetables.
• Add the remaining tomato and onion mixture and spread over the top.
• Spread the cooked Quinoa on top, then sprinkle with cheese.
• Cover with foil and bake for 40-45 minutes.
• Remove foil for the last 5 minutes of cooking.
• When I made this, my vegetables must have been larger than the recipe-writer's, as by the time I chopped up all those veggies, I had too many for my pan and ended up making 2 batches. I had to make a second full batch of the sauce to make 2 pans, so you might want to adjust.
• Also, the sauce seemed too scanty when I spread it in the pan, barely enough to very thinly 'cover' the vegetables, but there must be a lot of moisture in the vegetables because the sauce was a perfect proportion for us when it was cooked.
• Lastly - I goofed, never having cooked Quinoa before. My box said 1 cup Quinoa to 2 cups water - the recipe said 1 cup cooked Quinoa - but really my Quinoa made 3 cups once it was cooked. Since I made 2 pans of this recipe, it worked out okay, but you might want to double-check your Quinoa directions and proportions.
• One more thing - the recipe as written in the grocery store ad says 4 servings - we got probably closer to 8 to 10 servings of this. However, for my family, this would not be a 'main dish', but rather a yummy veggie 'side' to go with some type of meat because we're utter carnivores.
• I hope you enjoy this as much as our family did! It has loads of good-for-you stuff in it, it looks pretty and colorful and tastes like a 'fancy' dish while being actually quite easy. It is also vegitarian and gluten-free, which is cool for those folks who need that stuff.