This dish was all about simplicity. The basil added a fresh flavor to the ratatouille, which only had a handful of other ingredients. Lemon and garlic added depth to the normally bland flavor of the quinoa. So, like the dish I’ll keep this post simple and just get to the recipe.
*Serves 3-4 with the tomato basil ratatouille
1 cup of quinoa, rinsed
2 tsp of extra virgin olive oil
1/2 lemon, juiced
1 large clove of garlic, minced
1/4 tsp of sea salt, pepper, and garlic powder
1- After rinsing the quinoa, add it to a pot with two cups of water. Bring the quinoa to a boil over medium-high heat, then immediately turn the heat down to medium low. Let the quinoa simmer until all of the water is absorbed.
2- When the quinoa is tender and the water is absorbed, take it off the heat. Add the rest of the ingredients and stir well. Top with the ratatouille and serve immediately.
Tomato Basil Ratatouille:
1 tsp of extra virgin olive oil
1 large clove of garlic, diced
1 zucchini, slice into small-medium pieces
1 cup of grape tomatoes, cut in half
1/4 tsp of sea salt, garlic powder, and freshly ground pepper
2 tbsp of fresh basil, sliced
1- Heat the olive oil in a pan over medium heat. Then add the garlic when the pan is hot. After about 1-2 minutes or when the garlic becomes brown around the edges, add the zucchini. Let the zucchini cook for about 5-7 minutes, then add the tomatoes.
2- When the tomatoes are tender (after about 2-3 minutes of cooking), add the rest of the ingredients and serve immediately.
What is your favorite quick and simple meal?