Quick Ratatouille on Quinoa

Whenever I cook quinoa, I always make LOTS of extra and then use it in just about everything. I’m surprised I haven’t tried it in a smoothie just yet, but I get the feeling that it will eventually happen, and probably sooner than later!

Last week, when my daughter asked me to make my Quinoa Cakes and Poached Eggs again, I stayed true to myself and made WAY more quinoa than I actually needed. Oh, and by the way, I had forgotten just how good these cakes really were. Wow, I oughta make them more often! What a fantastic meal that was!

So anyway, my cooking too much quinoa means that you can expect to see a few recipes that call for cooked quinoa showing up here in the next couple of days… but if you’re anything like me, you won’t mind at all, because frankly, can you ever get enough quinoa? ;)

Apart from this quick ratatouille, which I chose to serve on a bed of warm quinoa, I’ve also made an Instant Apple Quinoa Bake, and some really yummy Pumpkin Zucchini Quinoa Muffins that contain no added sugar whatsoever. I can’t wait to share THAT recipe with you.

Because, well, you all know how I don’t care for muffins… at all!  ;)

But for now, I give you this super quick and easy recipe for a simple ratatouille-like creation, to which I’ve added chickpeas for a little bit of extra protein. Also, I was lucky enough to have some leftover lentil tomato sauce from my Stripetti Squash au Gratin, which added even more protein and worked beautifully with the rest of the flavors, but if you don’t have any of that on hand and don’t want to go through the trouble of making some, you can go ahead and use your favorite tomato sauce.

I’m sure the dish will be just as good!

Quick Ratatouille on Quinoa

Yield: Serves 2-3

Quick Ratatouille on Quinoa


  • 1 small onion, finely chopped
  • 1 small eggplant, cut into 1" pieces
  • 1 zucchini, cut into 1" pieces
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups tomato sauce, canned or home made
  • 1 cup cooked chickpeas (canned would work too)
  • ¼ cup water
  • 2-3 cups cooked quinoa


  1. Coat a non-stick pan with cooking spray or drizzle with a little bit of olive oil and heat over medium heat. Add onion, salt and pepper and cook until the onion becomes translucent, about 3-4 minutes
  2. Add eggplant and zucchini and continue cooking until the vegetables start to brown and become tender, again about 3-4 minutes.
  3. Add tomato sauce, chickpea and water, bring to a boil then lower heat and simmer for 8-10 minutes.
  4. Serve over warm cooked quinoa.

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  1. says

    Very nice lighting in the photos! Not to mention the ratatouille looks great! I have never tried it before….. on the “to-make” list now =D

  2. Holly says

    Another recipe to add to my “must make” list. I’m looking forward to your apple and pumpkin recipes in the days ahead.

  3. Kinga says

    Guess what I just cooked for dinner? :-) My very first time trying quinoa and oh god, did I get hooked instantly!

    Sonia, thank you so much for this super simple, easy and most importantly healthy and absolutely delicious recipe, I will be making this again over the week-end when a vegetarian girlfriend will be visiting. I am so grateful for all that you do! I just found your blog a few weeks ago and ever since I have been a daily visitor. Thank you so much for your health consciousness, creativity, intelligence, kindness and fantastic photography that you all add to your very tasty dishes!!! I hated cooking and it’s Nigella Lawson’s “doing” that I took the courage to even enter the kitchen just a few months ago (what a shame at 38, no kids obviously), but it was you, who actually made me spend more time in there than I would have ever imagined and I want to thank you for that! I am loving my newly found pleasure, it has brought me back the warmth of the home that I have been longing ever since I have been living on my own (i.e. away from the parental home). Please keep up this wonderful work, I hope you will never stop, you inspire me every day!!! Warmest wishes to you!

    • says

      OMG, Kinga, you so must made my year! That is the nicest thing that’s ever been said to me. I am so getting this comment printed and framed, and whenever I feel it’s too much or I’ve had enough and I want to give up, I’ll just go ahead and read it, and it’ll just get me right on the right track again. You’re just fantastic, thank you very, very much. I hope you never stop cooking either… it’s such a beautiful thing. And I hope that I can keep inspiring you for years and years. :D

  4. Kinga says

    Sonia, YOU are the one who is fantastic, and you give so much, yet you are very modest about the hard work you do and you also take the time to answer everyone, which is just amazing! Thank you, thank you a million times! Big virtual hug.

    P.s. Sorry for a bit of emotion here, but this is how I really feel. :-)

  5. Rachel says

    I made a version of this with what I had on hand. Left out the zuchinni (sp?) and subbed egg noodles for quinoa and lentils for the chick peas. Oh, and added a squeeze of lemon since I remember that from making ratatouille before. It was a great easy, healthy meal that I will probably make from now on instead of spaghetti (with meat sauce). I used a fire roasted tomato sauce and it was my first time cooking lentils, they are so fast… it’s wonderful! I discovered your blog and want to try soooo many of your recipes! Thank you!!!!

    • says

      Awww, thank you so much Rachel, so happy you tried and liked this recipe! Love the idea of adding lemon juice, I’ll definitely keep that in mind for next time I make Ratatouille.

      Hope you like the other recipes you try as much as you did that one. Please let me know how they turn out for you, I always appreciate getting feedback on my healthy creations! :)

      Again, thanks a bunch for dropping by and for taking the time to leave this awesome comment! You rock! =D

  6. Vanessa says

    I tried this recipe with my fiancé last night after our workout and were pleasantly surprised. It was our first time cooking with quinoa and we would definitely do it again. We cooked it in low-sodium chicken broth instead of water for more flavour. It was so quick and easy to make and was incredibly filling, which is great for a post-workout meal. Thanks for posting this! :)

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