Ratatouille with Chickpeas and Quinoa
By 
Yields:
4
Prep Time:
20 mins
Total Time:
40 mins
Jump to recipeYour 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
- 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.)
- 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.
- Step 3Stir in basil and balsamic vinegar, and season with salt and pepper. Serve ratatouille over quinoa.
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