Ratatouille Quinoa
Avocado-Pesto Crispbread
Ingredients
- 1 onion, chopped
- 3 Tbsp olive oil
- 1 eggplant, diced
- 2 zucchini, chopped
- 1 red bell pepper, chopped
- 3 large tomatoes, chopped
- 2 Tbsp chopped fresh basil (or use 1 Tbsp dried)
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp pepper
- 1½ cups quinoa
Instructions
- Cook onion in hot oil in a large Dutch oven over medium heat 3 minutes or until tender; add eggplant. Cook 5 minutes or until lightly browned.
- Stir in zucchini, bell pepper, tomatoes, basil, thyme, salt, and pepper. Cook 10 minutes or until vegetables are tender.
- Meanwhile, prepare quinoa according to package directions. Serve ratatouille over quinoa.
Side Dish Ingredients
- 12 slices multigrain crispbread
- 2 avocados, mashed
- 2 tomatoes, chopped
- ¼ cup pesto
Side Dish Instructions
- Top each crispbread slice with avocado and tomatoes; drizzle with pesto.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
333
|
225
|
558
|
| Fat (g) | 11 | 14 | 25 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 11 | 6 | 17 |
| Carb (g) | 50 | 24 | 74 |
| Fiber (g) | 9 | 11 | 20 |
| Sodium (mg) | 210 | 235 | 445 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
