Description

Craving a vibrant, veggie-packed dish that’s both nourishing and full of French flair? Slow Cooker Ratatouille with Quinoa is your answer! This wholesome recipe combines a classic Provençal vegetable stew—featuring tender eggplant, zucchini, and bell peppers—with protein-rich quinoa for a complete, satisfying meal

Ingredients

Eggplant (1, diced):
- Why it’s important: Adds hearty, meaty texture and soaks up the stew’s flavors.
- Substitutions: Portobello mushrooms or extra zucchini for eggplant-free.
Zucchinis (2, sliced):
- Why it’s important: Provides tender, mild flavor and balances the stew’s texture.
- Substitutions: Yellow squash or cucumber (if firmer texture desired).
Bell Pepper (1, chopped, any color):
- Why it’s important: Brings sweet, colorful crunch to the mix.
- Substitutions: Roasted red peppers, poblano peppers, or omit for milder flavor.
Onion (1, chopped):
- Why it’s important: Adds sweet, savory depth to the base.
- Substitutions: Shallots, leeks, or 1 tsp onion powder.
Garlic (4 cloves, minced):
- Why it’s important: Infuses the stew with warm, aromatic flavor.
- Substitutions: 1 tsp garlic powder or 2 tsp garlic paste.
Diced Tomatoes (1 can, 14 oz, undrained):
- Why it’s important: Forms the juicy, tangy base of the stew.
- Substitutions: Fresh diced tomatoes (2 cups), crushed tomatoes, or fire-roasted tomatoes for extra depth.
Dried Basil (1 tsp):
- Why it’s important: Brings sweet, aromatic flavor that complements the tomatoes.
- Substitutions: Fresh basil (1 tbsp, added at the end), dried parsley, or Italian seasoning.
Dried Thyme (1 tsp):
- Why it’s important: Adds earthy, Provençal herbaceousness.
- Substitutions: Fresh thyme (1 tbsp), dried oregano, or herbes de Provence.
Salt and Pepper (to taste):
- Why it’s important: Enhances the flavors of the vegetables and sauce.
Quinoa (1 cup, rinsed):
- Why it’s important: Provides a protein-packed, nutty base that complements the stew.
- Substitutions: Couscous, rice, or farro (not gluten-free).
Vegetable Broth (2 cups, for quinoa):
- Why it’s important: Cooks the quinoa and adds savory depth.
- Substitutions: Water (less flavorful), or chicken broth (non-vegan).

Tip: Rinse quinoa thoroughly to remove its natural bitter coating (saponin), and dice vegetables uniformly for even cooking.

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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, and a pinch of salt and pepper.
Stir well to combine, ensuring the vegetables are evenly coated with the seasonings.
Tip: Lightly grease the slow cooker with cooking spray to prevent sticking.

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 and the flavors have melded.
Check doneness at the lower end of the time to avoid overcooking, as slow cookers vary.
Tip: Stir halfway through if possible to ensure even cooking, but it’s not essential.

Step 3: Cook the Quinoa

Rinse 1 cup quinoa under cold water until the water runs clear.
In a separate pot, combine the quinoa with 2 cups vegetable broth (or per package instructions).
Bring to a boil, then reduce to a simmer, cover, and cook for 15–20 minutes, or until the quinoa is fluffy and the liquid is absorbed.
Fluff with a fork and set aside.
Tip: Cook quinoa closer to serving time to keep it fresh, or prepare in advance and reheat gently.

Step 4: Serve

Stir the ratatouille to blend the flavors. Taste and adjust salt, pepper, or herbs as needed.
Spoon a portion of cooked quinoa into bowls or plates as the base.
Top with a generous serving of ratatouille, ensuring a mix of vegetables and sauce.
Serve hot, optionally garnished with fresh basil or parsley for extra vibrancy.
Tip: If the ratatouille is too watery, cook uncovered on high for 15–20 minutes to reduce the liquid.