Ratatouille with quinoa

 Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 eggplant, diced
• 1 zucchini, diced
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 can (14 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitterness. In a saucepan, bring the water to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
2. In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and garlic and sauté until they become translucent and fragrant, about 5 minutes.
3. Add the diced eggplant, zucchini, yellow bell pepper, and red bell pepper to the skillet. Cook for about 10 minutes, stirring occasionally, until the vegetables start to soften.
4. Stir in the diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and pepper. Reduce the heat to low, cover, and simmer for 20-30 minutes, or until the vegetables are tender.
5. While the ratatouille is simmering, fluff the cooked quinoa with a fork and set it aside.
6. Once the ratatouille is cooked, adjust the seasoning with salt and pepper to taste.
7. To serve, place a scoop of cooked quinoa in a bowl or on a plate, and top it with a generous portion of ratatouille. Garnish with fresh chopped basil leaves.

Your Ratatouille with Quinoa is now ready to be enjoyed! This recipe serves about 4 people. Feel free to adjust the quantities based on your preferences and desired servings.

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