Quinoa Ciambotta Bowl Recipe
Quinoa, stewed tomatoes, chopped zucchini, squash, eggplant, potato, onion, red pepper, garlic, basil
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Cook Quinoa
In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and set aside.
- 2
Prepare Vegetables
While the quinoa cooks, chop the zucchini, yellow squash, eggplant, potato, onion, and red bell pepper into bite-sized pieces. Mince the garlic.
- 3
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent. Add the eggplant, potato, zucchini, yellow squash, and red bell pepper. Cook for about 10 minutes, stirring occasionally.
- 4
Add Stewed Tomatoes
Stir in the can of stewed tomatoes (with their juice) into the skillet. Season with salt and black pepper to taste. Let the mixture simmer for another 10-15 minutes until the vegetables are tender.
- 5
Combine and Serve
Once the vegetables are cooked, fold in the cooked quinoa and chopped basil. Mix well and cook for an additional 2-3 minutes to heat through. Serve warm, garnished with extra basil if desired.
