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Quinoa Ratatouille Provençale
Created by: Howcan Team
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 eggplant, diced
- 2 zucchinis, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups diced tomatoes
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Rinse the quinoa under cold water using a fine-mesh strainer.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and cook for 5 minutes, stirring occasionally.
- Add the diced zucchinis, bell peppers, onion, and garlic to the skillet. Cook for an additional 5 minutes, or until the vegetables are tender.
- Stir in the diced tomatoes, dried thyme, and dried oregano. Season with salt and pepper to taste. Cook for another 5 minutes, allowing the flavors to meld together.
- To serve, spoon the quinoa onto plates and top with the Ratatouille Provençale. Garnish with fresh basil and enjoy!
Ratatouille Provençale, a traditional French dish originating from the Provence region, has a rich history dating back to the 18th century. This hearty vegetable stew was originally created by local farmers as a way to make use of an abundance of summer produce. The dish gained popularity in the 20th century and became a staple in French cuisine. Today, many chefs and restaurants in Provence and beyond have put their own spin on this classic dish, including serving it over quinoa instead of rice for a healthier and gluten-free alternative. The best version of this dish can be found in authentic Provençal restaurants, where chefs use fresh, locally sourced ingredients to create a flavorful and aromatic ratatouille. The key to a perfect ratatouille Provençale lies in the quality and freshness of the vegetables, including eggplant, zucchini, bell peppers, and tomatoes, as well as the aromatic herbs such as thyme, rosemary, and basil. The use of quinoa instead of rice adds a nutty flavor and a delightful texture to the dish, making it a popular choice for health-conscious diners. Whether enjoyed in a quaint bistro in Provence or prepared at home, ratatouille Provençale served over quinoa is a delightful and satisfying dish that pays homage to the rich culinary heritage of the region.
45 min
4
320 calories
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