This is a different take on the traditional dish. Quinoa is a high quality protein seed which brings a nutty taste to this dish and the cayenne adds a touch of warmth. A simple but satisfying recipe, perfect for the coming Autumn (Fall) months but its just as good for the summer months as well! Protein rich, it'll fill you up and keep you satisfied for hours. Make a big batch and freeze or take to work for lunch the next day.
2 large servings or 4 smaller servings
½ tablespoon coconut oil
1 red onion
2 cloves garlic, finely diced
1 courgette, sliced
1 aubergine, cubed
1 red or orange pepper, finely sliced
4 tomatoes, skinned and chopped
2 teaspoons mixed dried herbs
½ teaspoon cayenne pepper
¾ cup (300g) quinoa
½ teaspoon vegetable bouillon
Plunge the tomatoes in hot water for 30-40 seconds, then drop immediately into cold water. Remove the skin using a sharp knife and roughly chop keeping all the juices.
Heat the oil in a large pan and sauté all the vegetables (except tomatoes, herbs and cayenne) for a few minutes. Add the tomatoes and enough water so that the vegetable are almost covered. If there is sufficient juice from the vegetables, add only a little water – just eye ball it. Bring to the boil, then simmer for 10 minutes.
Turn off the heat, season and leave to cool slightly.
Bring a pan of water to the boil and add the bouillon. Stir until dissolved. Add the quinoa and stir. Turn down the heat and simmer until cooked or all the water has been absorbed.
Serve ratatouille on a bed of quinoa with a mixed green salad.