Name: Ratatouille with Black Olives and Quinoa
Prep time: 5 min
Cook time: 10 min
Yield: 2 servings
Cuisine: Modern
Ingredients: 5 tsp olive oil (divided); 1 Eggplant (quartered lengthwise and then into 1-inch pieces); 1/2 medium red onion (sliced); 2 cloves garlic; 1/2 red bell pepper (cut into 1-inch pieces); 1/2 green bell pepper (cut into 1-inch pieces); 2 zucchinis (cut into 1-inch pieces); 1 tbsp balsamic vinegar; 14.5 ounce diced tomatoes (1 can); 1/2 cup cooked quinoa; 10 Black Olives; 1/4 cup torn basil leaves (optional)

Ratatouille with Black Olives and Quinoa

By :Instant Flat Belly Cookbook by Patricia Gilroy

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Vegan & Vegetarian

Duration

less than 15 min

Diet	Low Carb, Low Fat, Low Sodium, Vegan, Vegetarian

Cooking Technique

Sauté, Steam

Main Ingredient

Bell Pepper, Black Olives, Quinoa

Prep Time

5 minutes

Cook Time

10 minutes

Servings

2 servings

Ingredients

5 tsp olive oil divided
1 Eggplant quartered lengthwise and then into 1-inch pieces
1/2 medium red onion sliced
2 cloves garlic
1/2 red bell pepper cut into 1-inch pieces
1/2 green bell pepper cut into 1-inch pieces
2 zucchinis cut into 1-inch pieces
1 tbsp balsamic vinegar
14.5 ounce diced tomatoes 1 can
1/2 cup cooked quinoa
10 Black Olives
1/4 cup torn basil leaves optional

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Vegan & Vegetarian

Duration

less than 15 min

Diet	Low Carb, Low Fat, Low Sodium, Vegan, Vegetarian

Cooking Technique

Sauté, Steam

Main Ingredient

Bell Pepper, Black Olives, Quinoa

Prep Time

5 minutes

Cook Time

10 minutes

Servings

2 servings

Ingredients

5 tsp olive oil divided
1 Eggplant quartered lengthwise and then into 1-inch pieces
1/2 medium red onion sliced
2 cloves garlic
1/2 red bell pepper cut into 1-inch pieces
1/2 green bell pepper cut into 1-inch pieces
2 zucchinis cut into 1-inch pieces
1 tbsp balsamic vinegar
14.5 ounce diced tomatoes 1 can
1/2 cup cooked quinoa
10 Black Olives
1/4 cup torn basil leaves optional

Instructions

Turn the Instant Pot® on. Choose the Sauté program and the Normal setting. Once it has come up to temperature, add 2 teaspoons olive oil.
Add the eggplant and cook until browned, remove and set aside.
Add the rest of the oil and onion, garlic, peppers, and zucchini. Cook for 3 minutes, stirring constantly.
Add the balsamic vinegar. Allow to cook for one minute, then add the tomatoes. Close the lid and vent. Change to the Steam program and set to Normal. Set the time to 3 minutes.
Quick release the pressure according to the manufacturer’s directions then allow to stand for 2 minutes.
Remove half of the ratatouille. Cool, then refrigerate for dinner for another day.
Stir the quinoa and olives into the remainder of ratatouille. Serve garnished with basil leaves, if desired.

Instant Flat Belly Cookbook by Patricia Gilroy

Patricia Gilroy BA BSc mNTOI is a Nutritional Therapist practicing in Dublin, Ireland. She sees clients seeking nutritional support for specific issues as well as those wishing to improve their overall health and wellbeing. Patricia designs tailor made individualised meal plans to address a range of issues including weight management, digestive health, autoimmune conditions , cardiovascular health, hormonal imbalance and pre and post-partum issues. She believes in educating clients, empowering them with the knowledge to take control of their nutritional needs. Patricia holds a Bachelor of Science in Nutritional Therapy from The University of West London