Ratatouille à la Provençale & Quinoa

Southern ratatouille of eggplant, zucchini, tomatoes and peppers simmered in extra-virgin olive oil, paired with a duo of white and black quinoa. The quinoa brings a lightly crunchy note and a source of plant protein that complements the melting sun vegetables. A complete, generous recipe, to enjoy hot as a main or a side. 375g format.