Description

Craving a wholesome, veggie-packed dish with a nutty, protein-rich twist? Look no further than Slow Cooker Ratatouille with Quinoa! This vibrant French-inspired stew combines tender eggplant, zucchini, bell peppers, and tomatoes with aromatic herbs, all simmered effortlessly in a slow cooker

Ingredients

Eggplant (1, diced): Adds hearty, meaty texture.
- Substitution: Portobello mushrooms or extra zucchini.
Zucchinis (2, sliced): Provides mild, tender flavor and bulk.
- Substitution: Yellow squash or cucumber (reduce cooking time for cucumber).
Bell Pepper (1, chopped): Brings sweet crunch and color (any color works).
- Substitution: Roasted red peppers, poblano peppers, or extra carrots.
Onion (1, chopped): Adds sweet, savory depth.
- Substitution: Shallots, leeks, or 1 tsp onion powder.
Garlic (4 cloves, minced): Infuses the dish with warm, aromatic flavor.
- Substitution: 1 tsp garlic powder if fresh isn’t available.
Diced Tomatoes (1 can, 14 oz, undrained): Creates a juicy, tangy base.
- Substitution: Fresh diced tomatoes (about 1.5 cups) or crushed tomatoes for a smoother sauce.
Dried Basil (1 tsp): Brings sweet, Mediterranean flair.
- Substitution: Fresh basil (1 tbsp, added at the end) or dried oregano.
Dried Thyme (1 tsp): Adds earthy, herbal notes.
- Substitution: Fresh thyme (1 tbsp) or dried rosemary.
Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
Quinoa (1 cup, rinsed): Adds protein and a nutty, hearty base.
- Substitution: Rice, couscous, or farro (adjust cooking liquid and time).
Vegetable Broth (2 cups): Enhances the quinoa’s flavor and cooks it to fluffy perfection.
- Substitution: Water or chicken broth (not vegan).

Why They’re Important: The vegetables are the colorful, nutrient-rich stars, tomatoes create a rich sauce, and herbs add French-inspired depth. Quinoa, cooked in vegetable broth, provides protein and a satisfying texture, making this a complete meal.

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Instructions

Step 1: Prepare the Ratatouille

In the slow cooker, combine 1 diced eggplant, 2 sliced zucchinis, 1 chopped bell pepper, 1 chopped onion, 4 minced garlic cloves, 1 can (14 oz) undrained diced tomatoes, 1 tsp dried basil, 1 tsp dried thyme, a pinch of salt, and a pinch of pepper.
Stir gently to combine, ensuring the vegetables are evenly coated with the tomatoes and seasonings.
- Tip: Cut vegetables into uniform sizes (about ½-inch pieces) for even cooking, and no need to peel the eggplant or zucchini unless preferred.

Step 2: Cook the Ratatouille

Cover and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender but not mushy.
Check at the lower end of the time range to maintain some texture in the vegetables; stir gently if needed to ensure even cooking.
- Tip: If the ratatouille looks too watery, cook uncovered on high for the last 30 minutes to reduce the liquid. If too thick, add ¼ cup broth.

Step 3: Cook the Quinoa

In a separate pot, combine 1 cup rinsed quinoa with 2 cups vegetable broth. Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 15-20 minutes, until the quinoa is fluffy and the broth is absorbed. Fluff with a fork and set aside.
- Tip: Rinse quinoa thoroughly to remove its natural bitter coating (saponin). Using vegetable broth instead of water adds extra flavor.

Step 4: Serve

Stir the ratatouille to blend the flavors and check the consistency. Taste and adjust seasoning with extra salt, pepper, or herbs if needed.
Spoon a portion of cooked quinoa into shallow bowls, then top with a generous ladle of ratatouille, ensuring a mix of vegetables and sauce.
Serve hot, optionally garnished with fresh basil or parsley for a vibrant finish.
- Tip: For a thicker ratatouille, blend a portion and stir it back in, or add 1 tsp cornstarch mixed with 1 tbsp water and cook on high for 10 minutes.