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Vegan Ratatouille with Quinoa
Vegan Ratatouille with Quinoa

Vegan Ratatouille with Quinoa
A classic French vegetable stew served with protein-rich quinoa.
Vegan Ratatouille with Quinoa

To provide a balanced meal with a focus on carbohydrates and protein to support recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 200
    g
     eggplant
  • 150
    g
     zucchini
  • 100
    g
     red bell pepper
  • 100
    g
     yellow bell pepper
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    g
     tomato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     basil
  • 100
    g
     quinoa
  • 200
    ml
     water
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Vegan Ratatouille with Quinoa
Instructions:
  1. Dice the eggplant, zucchini, bell peppers, and onion.
  2. Mince the garlic cloves.
  3. Heat olive oil in a large pan over medium heat.
  4. Add onion and garlic, sauté until translucent.
  5. Add eggplant, zucchini, and bell peppers. Cook for about 10 minutes.
  6. Add diced tomatoes, thyme, basil, and salt. Simmer for another 15 minutes.
  7. Rinse quinoa under cold water.
  8. In a separate pot, bring water to a boil. Add quinoa and cook for about 15 minutes until fluffy.
  9. Serve the ratatouille over a bed of quinoa.
Nutrition Per Serving 1100 g Per 100g
Energy 556 kcal 51 kcal
Protein 14 g 1.3 g
Fibre 18 g 1.6 g
Salt 2 g 0.2 g
Sugar 20 g 1.8 g
Carbohydrates 80 g 7.3 g
Fat 24 g 2.2 g
  • 200
    g
     eggplant
  • 150
    g
     zucchini
  • 100
    g
     red bell pepper
  • 100
    g
     yellow bell pepper
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    g
     tomato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     basil
  • 100
    g
     quinoa
  • 200
    ml
     water
  • 1
    tsp
     salt
1
Servings
0

Dice the eggplant, zucchini, bell peppers, and onion.

Mince the garlic cloves.

Heat olive oil in a large pan over medium heat.

Add onion and garlic, sauté until translucent.

Add eggplant, zucchini, and bell peppers. Cook for about 10 minutes.

Add diced tomatoes, thyme, basil, and salt. Simmer for another 15 minutes.

Rinse quinoa under cold water.

In a separate pot, bring water to a boil. Add quinoa and cook for about 15 minutes until fluffy.

Serve the ratatouille over a bed of quinoa.

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