1 cup quinoa, rinsed
2 cups filtered water
2 tbsp EVOO
1 small onion, small dice
8 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1/2 cup dry white wine
1-2 lb eggplant, rinsed, large dice
1 yellow bell pepper, rinsed, large dice
1 lb zucchini, rinsed, quarter moon slices
1 tbsp balsamic vinegar
1 15 ounce can diced tomatoes
1/2 cup packed fresh basil, rinsed thoroughly, roughly chopped
fresh parsley for garnish (optional)
Place quinoa and water into a small pot, bring to a boil then bring down to a simmer and cover for 15-20 minutes. Turn off flame, keep covered, set aside.
While the quinoa is cooking heat a wide pot over medium-low heat and add olive oil. Add onion, garlic, oregano and thyme. Saute until onion is translucent, about a few minutes. Add white wine and saute another 5 minutes until the wine is evaporated.
Add eggplant, pepper and zucchini, saute vegetables stirring frequently for 5-10 minutes until they are just tender. Add balsamic vinegar and give a quick stir, then add tomatoes, stir to combine.
Turn off flame and add basil. Add sea salt and black pepper to taste.
To serve: Place quinoa on bottom of plate, spoon ratatouille on top, sprinkle with fresh parsley. Enjoy!