At first glance, the vibrant colors of the vegetables - emerald zucchini, ruby-red bell pepper, and sun-ripened yellow squash - make an unabashed proclamation of freshness, beautifully contrasted against a bed of bejeweled rainbow quinoa. The dish is crowned by a dollop of herb-infused goat cheese, adding a touch of creaminess and depth to this lush tableau.

Rainbow Quinoa Ratatouille with Herb Goat Cheese

Name: Rainbow Quinoa Ratatouille with Herb Goat Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: rainbow quinoa, 1 cup None; water, 2 cups None; zucchini, 1 sliced into 1/4 inch thick rounds; yellow squash, 1 sliced into 1/4 inch thick rounds; red bell pepper, 1 deseeded and cut into 1/2 inch squares; ripe tomatoes, 2 cut into 1/2 inch squares; garlic cloves, 4 cloves minced; fresh basil, 1/2 cup chopped; fresh parsley, 1/2 cup chopped; herb goat cheese, 4 oz None; olive oil, 1/4 cup None; salt, to taste None; pepper, to taste None

Category Main Course

Prep 20 minutes

Cook 30 minutes

Style Mediterranean

Technique Boiling

Diet Friendly Mediterranean

Daily Recipe: April 16, 2024

Say 'bonjour' to our delectable French-inspired Mediterranean gastronomic delight! This simple yet innovative recipe takes advantage of fresh, seasonal ingredients, introducing an intriguing twist to traditional Ratatouille with a rainbow quinoa blend. The heart-healthy benefits of the Mediterranean diet balance perfectly with the sophisticated simplicity of French cuisine, making it a dish your taste buds won't forget.

Ingredients (for 4)

Rainbow quinoa - 1 cup
Water - 2 cups
Zucchini - 1 - sliced into 1/4 inch thick rounds
Yellow squash - 1 - sliced into 1/4 inch thick rounds
Red bell pepper - 1 - deseeded and cut into 1/2 inch squares
Ripe tomatoes - 2 - cut into 1/2 inch squares
Garlic cloves - 4 cloves - minced
Fresh basil - 1/2 cup - chopped
Fresh parsley - 1/2 cup - chopped
Herb goat cheese - 4 oz
Olive oil - 1/4 cup
Salt - to taste
Pepper - to taste

Preparation

Step 1 - 🚰➡️🥘➡️⏳

Rinse the quinoa under cold water until the water runs clear. In a pot, bring 2 cups of water and quinoa to a boil. Cover, reduce heat to low and let it simmer for 15 minutes or until the water is absorbed. Let it cool.
Step 2 - 🍳➡️🥒🫑➡️🔥

In a large sauté pan, heat half of the olive oil over medium-high heat. Add the zucchini, yellow squash, and bell pepper, seasoning with salt and pepper. Cook for 4-5 minutes until crisp and golden, then remove vegetables from the pan.
Step 3 - 🍳➡️🫒🍅➡️🔥

In the same pan, add remaining olive oil, garlic, and tomatoes. Cook for 2-3 minutes until tomatoes slightly soften. Add the cooked vegetables back into the pan, mix together and then remove from heat.
Step 4 - 🍽️➡️🌿➡️🧀

To serve, first lay a generous scoop of the cooked quinoa in the center of the plate. Carefully spoon the vegetable mix over the quinoa. Top the dish with a healthy sprinkle of chopped basil and parsley. Finally add a dollop of the herb goat cheese on top.

Additional

This recipe celebrates the freshness and earthiness of seasonal ingredients. For a vegan alternative, substitute the herb goat cheese with tofu-based cheese. Have fun with your kids by involving them with simple tasks like rinsing the quinoa or plucking the herbs.