Recipes

Winter Ratatouille Over Quinoa

:20 min

:1 hr 10 min

Serves 4 to 6

2 tbsp Longo’s Extra Virgin Olive Oil

1 large onion, chopped

3 cloves garlic, minced

3 parsnips, peeled and coarsely chopped

1 pkg (8oz) Longo’s Whole White Mushrooms, quartered

1 1/2 tsp salt

1 tsp each Longo’s Dried Basil and Oregano

1/4 tsp each Longo’s Crushed Chili Flakes and Pepper

1 small butternut squash, peeled and coarsely chopped (about 5 cups)

5 small red potatoes, coarsely chopped

1 can (28oz/796mL) Longo’s Whole Tomatoes

1/2 cup vegetable broth

2 large zucchini, halved lengthwise and coarsely chopped

1 1/2 cups Longo’s Organic Quinoa

1 pkg (113g) crumbled Longo’s Original Soft, Unripened Goat’s Milk Cheese OR 1/2 cup cheddar style threads (optional)

•Heat oil in large Dutch oven set over medium heat. Add onion and garlic, cook for 2 minutes. Add parsnips, mushrooms, salt, basil, oregano, red pepper flakes and pepper. Cook, stirring, for 5 minutes.
•Stir in squash, potatoes, tomatoes and broth, breaking up the tomatoes with a spoon. Bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until vegetables are almost tender. Stir in zucchini. Cook, uncovered, for about 10 minutes or until all vegetables are tender. (Make-ahead - Can be made up to 2 days in advance.)
•Meanwhile, rinse quinoa. Bring 3 cups of water to a boil. Stir in quinoa. Reduce heat, cover and simmer for about 15 minutes or until quinoa is cooked through.
•Mound quinoa in serving bowls. Top with ratatouille. Sprinkle with cheese, if using.

Per serving: 410 calories