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Ratatouille with tricolor quinoa

and feta cheese
This light dish consists of a variety of vegetables sautéed with fresh herbs and is served with nutritious quinoa.
  • Nice and quick!

    Nice and quick!

  • Gluten-free

    Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

milk

Utensils:

Ingredients

Tricolor quinoa

Eggplant

Zucchini

Cherry tomatoes

Red onion

Italian pepper

Fried tomato sauce

Mix of fresh herbs

Feta cheese

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2293
548
24
6
69
12
12
18
22
325

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions
1.
Boil 1 litre of water in a pot and add salt to taste. Rinse the quinoa in a strainer under running water. Drain it well and place it in the pot with boiling water. Cook it for 10-12 minutes. Drain the water and set aside.
2.
Wash all the vegetables well. Cut the zucchini and eggplant into cubes of 1cm. Cut the tomatoes in half. Peel the onion and chop it together with the pepper. Chop the mix of fresh herbs. Heat 2 tablespoons of oil in a frying pan and sauté first the onion for 3 minutes until golden brown. Add the pepper and let it cook for another 3 minutes. Add the zucchini, eggplant and mix of fresh herbs. Regulate the amount of herbs according to your liking. Let it cook for 5 minutes, while stirring occasionally. Add the tomatoes and fried tomato sauce and let it cook until everything is tender. Season to taste.
3.
Serve a base of quinoa on a plate and place the ratatouille on top. Finish with crumbled feta cheese.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2293
548
24
6
69
12
12
18
22
325
kJ
kcal
g
g
g
g
g
g
mg
mg