italian

Baked Ratatouille Quinoa Pots

My Uber driver this morning, wanted to be featured on my blog. I asked him what he would like to talk about and he said his views on life. While his driving required some practice, I concluded that 70 year old Uncle Wan was onto something…

“You can’t eat a happiness hormone, you have to create it in your mind. Just be happy and smile, it’s very simple really. If you smile more, you’ll be more happy. If you smile more your dreams will come true and you’ll probably lose weight also because smiling burns calories. However many minutes you smile is less minutes you need to exercise because smiling is equivalent to exercise. More smile = less jogging. That’s why I’m so skinny”.

Baked Ratatouille Quinoa Pots

Serves 4-6 depending on the pot size

Ingredients

1 cup of quinoa
Olive oil
1 red onion
4 cloves of garlic
1 red & green capsicum
1tsp dried herbs
2 green zucchinis
1 eggplant
2 tomatoes
1 can of crushed tomatoes
Bunch of torn basil leaves
2tbs balsamic vinegar
Salt & pepper
Grated cheese & Worcestershire sauce

Method

Start by cooking your quinoa as per the packet instructions then while that’s on, move on to your veg.

Dice the onion, garlic and capsicums then heat a little olive oil in a big pot and gently saute with the dried herbs for 5 minutes. By now your quinoa be done so just leave it aside in the pot.

While that’s on, dice your zucchini, eggplant, fresh tomatoes then add to the pot along with can of tomatoes plus half a can full of water and bring to the boil. Reduce to a simmer, season generously with salt & pepper, stir through the basil and balsamic vinegar then simmer for 30 or until the liquid has reduced completely.

Turn on your oven to 200. Stir through the cooked quinoa with the vege pot then divide into oven proof pots or alternatively, one big oven proof dish. Cover with grated cheese and drizzle with a little Worcestershire sauce. Bake until the cheese is golden.

Kitchen notes...

I’ve used quinoa because it’s fun. Brown rice, long grain rice, buckwheat, bulgur, freekeh or any grain that tickles your fancy will work just as well.