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  1. Meals & Cooking
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  3. Ratatouille with Chickpeas and Quinoa

Ratatouille with Chickpeas and Quinoa

Headshot of Anna Watson CarlBy Anna Watson CarlPublished: Jul 23, 2015
Ratatouille with Chickpeas and Quinoa
Anna Watson Carl
Yields:
4
Prep Time:
20 mins
Total Time:
40 mins
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Your summer won't be complete without making ratatouille at least once. This veg-friendly version is to die.

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Ingredients

  • 1 1/2 cups quinoa, rinsed and drained
  • kosher salt
  • 3 Tbsp. extra-virgin olive oil
  • 1 small red onion, diced
  • 4 garlic cloves, minced
  • 1 small eggplant, cubed
  • 2 small zucchini and summer squash, cubed
  • 4 tomatoes, cored and chopped
  • 1 15-oz. can chickpeas, drained and rinsed
  • 1 cup freshly chopped basil, plus more for garnish
  • 1 Tbsp. balsamic vinegar
  • Freshly ground black pepper

Directions

    1. Step 1Place 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.)
    2. Step 2In 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.
    3. Step 3Stir in basil and balsamic vinegar, and season with salt and pepper. Serve ratatouille over quinoa.
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