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 servings
Cuisine: Mediterranean
Ingredients: 1 cup rainbow quinoa; 2 cups water; 1 zucchini sliced into 1/4 inch thick rounds; 1 yellow squash sliced into 1/4 inch thick rounds; 1 red bell pepper deseeded and cut into 1/2 inch squares; 2 ripe tomatoes cut into 1/2 inch squares; 4 cloves garlic cloves minced; 1/2 cup fresh basil chopped; 1/2 cup fresh parsley chopped; 4 oz herb goat cheese; 1/4 cup olive oil; to taste salt; to taste pepper

Vibrant, hearty Ratatouille with quinoa and goat cheese

Category Main Course

Prep 20 minutes

Cook 30 minutes

Style Mediterranean

Technique Boiling

Diet Friendly Mediterranean

Daily recipe · April 16, 2024

A little about this dish

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.

A final fox tip

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.