🥗 Ratatouille Bowl with Quinoa and Feta

Name: Ratatouille Bowl with Quinoa and Feta
Total time: 35 min
Yield: 4 servings
Ingredients: 200 g Quinoa; 200 g Zucchini; 200 g Eggplant; 200 g Red Pepper; 150 g Onion; 400 g Tomatoes (Canned); 200 g Feta Cheese; 30 ml Olive Oil; 5 g Basil (Dried); 5 g Salt; 2 g Black Pepper

480 kcal · 35 min · 4 servings

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Ingredients

200 g Quinoa
200 g Zucchini
200 g Eggplant
200 g Red Pepper
150 g Onion
400 g Tomatoes (Canned)
200 g Feta Cheese
30 ml Olive Oil
5 g Basil (Dried)
5 g Salt
2 g Black Pepper

Instructions

1. Rinse the quinoa under cold water and cook it in triple volume of salted water for 15 minutes until tender. Fluff with a fork afterwards and let it cool.
2. Wash the vegetables and cut the zucchini, eggplant, pepper, and onion into approx. 2 cm cubes.
3. Heat the olive oil in a large pan. Fry the onions for 3 minutes until translucent.
4. Add the rest of the vegetables (zucchini, eggplant, pepper) and fry for 10 minutes, stirring occasionally.
5. Add the tomatoes from the can, season with basil, salt, and pepper. Let the sauce simmer for 10 minutes until it thickens.
6. Crumble the feta cheese roughly and fold it into the hot sauce so that it melts slightly but does not disintegrate.
7. Portion the quinoa into 4 containers. Distribute the ratatouille mixture on top. Seal the containers for meal prep.

Nutrition per serving

kcal: 480
Protein: 18 g · Fett/Fat: 22 g · Carbs: 52 g