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!
- 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
- 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
- Add eggplant and zucchini and continue cooking until the vegetables start to brown and become tender, again about 3-4 minutes.
- Add tomato sauce, chickpea and water, bring to a boil then lower heat and simmer for 8-10 minutes.
- Serve over warm cooked quinoa.