Ratatouille Quinoa Casserole – Healthy complet spiced dish, vegan and gluten free
I made this delicious quinoa last week. I always love veggies especially these Mediterranean veggies like peppers, zucchini and eggplant. I also added basil and olive oil to the dish for more flavors.
This recipe has a lot of ingredients but it’s totally worth it! You’ll enjoy multiple flavors combined all together with incredibles spices. I am a huge fan of the turmeric/paprika mix and this recipe uses both. I replaced regular paprika for smoked paprika for a different taste but you can definitely switch if you don’t find it.
Nutmeg is also a great add to this recipe. It’s nutty flavor enhances so much the chickpeas and the tricolor quinoa.
Hope you’ll enjoy this recipe and feel free to ask any questions 🙂
RATATOUILLE AND CHICKPEAS QUINOA CASSEROLE
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 6 1x
- Category: Main
- Cuisine: Modern
Description
Ratatouille Quinoa Casserole – Healthy complet spiced dish, vegan and gluten free
Ingredients
- 3 peppers (1 red, 1 yellow, 1 orange)
- 3 small zucchinis
- 1 eggplant
- 1 onion
- 1 can of chickpeas
- 1lb of uncooked quinoa (I used tricolor)
- 2 tbsp of turmeric
- 2 tbsp of smoked paprika
- 2 tbsp of cumin
- 2 tbsp of nutmeg
- 4 tbsp of black sesame seeds
- 1/2 cup of fresh basil
- Salt & pepper to taste
- 1 tbsp of olive oil
Instructions
- Cook quinoa according to package.
- Slice veggies and place on an oven proof pan.
- Place chickpeas in an oven proof pan.
- Sprinkle with all the spices.
- Roast the veggies for 45 minutes at 425 degrees. (stop before if your oven is very strong and they are burning)
- Bake chickpeas for 20 minutes.
- At the same time, slice onion.
- Cook with 2 cups of water until all water has evaporate (around 30 minutes) on medium-high heat.
- Mix caramelized onion with quinoa.
- in a large casserole, add basil leaves cut and quinoa.
- Mix with roasted veggies.
- Season with olive oil salt and pepper,
- Add olive oil at the end.
- Cover and preheat if needed.
Those colors and textures and flavors look and sound amazing! What a fabulous recipe!
What a beautiful dish. I love the spice combination and those veggies are some of my favourites together. Thanks for sharing.
Yum! I made Ratatouille with quinoa a lot at the end of the summer but never added chickpeas, and this spice combination spa really interesting! I’ll definitely try when I have garden veggies again 🙂
I’ve never made a ratatouille — I have NO idea why — and now I’m *really* wondering! This looks scrumptious. Especially with quinoa, which I’m head over heels for right now. Awesome stuff, Kelly!
The spices totally make this work for me. I’m always a little back and forth on quinoa, but I think with the bright flavour of the veggies and the hit of the spices it’d be a really wonderful recipe. Thanks for posting this!
This recipe looks beautiful and delicious!
I’m wondering about the 4 TBSP of the cumin, turmeric, paprika and nutmeg. That’s 1/4 cup of each. It seems like a lot. Is that accurate? or should it have read 4 tsp of each?
Hi Karen,
Thanks for your comment! We add lots of spices because it’s a really large amount of quinoa! It should be very spiced because you are also adding the veggies.. If you think it’s too much just divide by two and add if necessary.
Let me know!
Do you add the 2 cups of water to the onions? Do you add any of the spices to the chickpeas? Do you use any oil while roasting the vegetables and chickpeas?
Thanks
hi there! thanks for reaching out!
yes the water is to cook the onion instead of using oil, the chickpeas can be roasted without anything because the dish is already rich in spices, I personally dont used oil to roast vegetables or chickpeas, I dont think its needed!
let me know if theres anything else!