French · Lunch
Ratatouille quinoa bowl
Provençal vegetables and chickpeas over fluffy quinoa, finished with basil.
- Calories
- 595 kcal
- Protein
- 23 g
- Carbs
- 88 g
- Fat
- 17 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Ingredients
- 60 g Quinoa
- 100 g Aubergine
- ½ courgette Courgette
- ½ pepper Bell peppers
- ¾ tomato Tomatoes
- 150 g Chickpeas (tinned, drained)
- ½ tbsp Olive oil
- 2 cloves Garlic
- 5 g Basil
- ¼ tsp Salt
Method
- Simmer the quinoa in twice its volume of water for 15 minutes until tender, then fluff.
- Warm the oil and cook the eggplant and pepper for 8 minutes until starting to soften.
- Add the zucchini, tomato and chickpeas and simmer for 10 minutes until the vegetables are tender.
- Season, spoon over the quinoa and finish with torn basil.
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