Quinoa Ratatouille Recipe | Yummly
8Ingredients
30Minutes
300Calories
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Quinoa Ratatouille

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Ingredients

US|METRIC
4 SERVINGS
  • 3 1/2 cups low sodium vegetable broth (or water, divided)
  • 1 1/2 cups quinoa
  • 6 Tbsp. I Can't Believe It's Not Butter!® It's Vegan (divided)
  • 2 zucchini (small, and/or yellow squash, chopped, about 4 cups)
  • 2 cups cherry tomatoes (halved)
  • 1 shallots (large, thinly sliced, about 1/2 cup)
  • 1 clove garlic (chopped)
  • 2 Tbsp. fresh basil leaves (chopped, or parsley)
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    Directions

    1. Bring 3 cups broth to a boil in medium saucepan over medium-high heat. Stir in quinoa and 2 Tbsp. I Can’t Believe It’s Not Butter!® It’s Vegan and return to a boil. Reduce heat and cook, covered, until water is absorbed, about 15 minutes. Remove from heat and fluff with fork; set aside.
    2. Meanwhile, melt remaining 4 Tbsp. Spread in large nonstick skillet over medium-high heat and cook squash, tomatoes, shallot and garlic, stirring occasionally, until lightly browned and tender, about 10 minutes.
    3. Spoon quinoa onto serving platter, then top with vegetables. Add remaining 1/2 cup broth to same skillet and and bring to a boil over medium-high heat. Cook until reduced by half, about 2 minutes. Pour over vegetables and quinoa. Sprinkle with basil.
    Discover more recipes from I Can't Believe It's Not Butter!

    NutritionView More

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    300Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories300Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium140mg6%
    Potassium990mg28%
    Protein12g24%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate54g18%
    Dietary Fiber7g28%
    Sugars7g14%
    Vitamin A25%
    Vitamin C50%
    Calcium8%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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