Ratatouille with Herbed Quinoa and Garlic Sautéed Spinach

Step 1: Prepare the quinoa

Rinse the quinoa under cold water. Add the quinoa and 2 cups of water to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is tender and water is absorbed.

• 1 cup uncooked quinoa
• 2 cups water

Step 2: Roast the vegetables

Preheat oven to 400°F. Toss the zucchini, eggplant, and bell pepper with 2 tablespoons of olive oil on a large baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.

• 2 medium zucchini, sliced into 1-inch pieces
• 2 medium eggplants, cut into 1-inch cubes
• 1 red bell pepper, thinly sliced
• 2 tablespoons olive oil

Step 3: Make the ratatouille

In a large skillet, sauté the onion in 1 tablespoon of olive oil over medium heat for 5 minutes until translucent. Add the garlic and cook for 1 minute. Then add the roasted vegetables, diced tomatoes, basil, thyme, oregano, salt, and pepper. Gently stir and simmer for 10-15 minutes.

• 1 yellow onion, thinly sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Roasted vegetables from step 2
• 1 (28 oz) can diced tomatoes
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper

Step 4: Sauté the spinach

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the spinach and sauté for 2-3 minutes until wilted.

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 4 cups fresh spinach, stems removed

Step 5: Serve

Spoon the ratatouille over the cooked quinoa. Top with the sautéed spinach and enjoy!