It's Vegan! Quinoa Ratatouille

It's Vegan! Quinoa Ratatouille

We use all vegan ingredients to make this delicious vegan recipe.

  • Recipe serves: 4
  • Prep Time 10 min
  • Cook Time 20 min

Ingredients

  • 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 small zucchini and/or yellow squash, chopped (about 4 cups)
  • 2 cups cherry tomatoes, halved
  • 1 large shallot, thinly sliced (about 1/2 cup)
  • 1 large clove garlic, chopped
  • 2 Tbsp. chopped fresh basil leaves or parsley

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.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 370
Calories from Fat 120
Total Fat 14 g
Saturated Fat 3.5 g
Trans Fat 0 g
Polyunsaturated Fat 7 g
Monounsaturated Fat 3 g
Cholesterol 0 mg
Sodium 270 mg
Total Carbs 52 g
Dietary Fiber 7 g
Sugars 10 g
Protein 11 g
Vitamin D 0 %
Calcium 6 %
Iron 20 %
Potassium 15 %
Omega-3 0 %
Omega-6 2 %
Vitamin C 15 %
Vitamin A 10 %
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