Quinoa with Vegetable Ratatouille

A nutrient-rich vegetarian meal

This nutrient-rich vegetarian meal is a great introduction of beans to babies and the sauce is also delicious with pasta or meat. Chunky slow-cooked vegetables, herbs and chickpeas make up this rich and tasty ratatouille, served with delicious, cooked quinoa, for a filling, tasty meal that packs in the veg whilst also being a great source of protein.

Suitable from 6 months (if chickpeas mashed up) | Preparation: 25 minutes | Suitable for freezing or keep in the fridge in a sealed container for 2 days.


  • 1 medium sweet potato, peeled and chopped into chunks
  • 1 courgette, chopped into large chunks
  • ½ butternut squash, peeled and chopped into chunks
  • 1 aubergine chopped into chunks
  • 1 carrot peeled and chopped
  • 1 x tinned tomato
  • 1 x low salt stock cube
  • 200g tin chickpeas
  • 3 fresh basil leaves
  • 200g quinoa
  • 1 tbsp olive oil
  • 1 onion, peeled and chopped finely
  • 1 x clove garlic, peeled and crushed


  • Heat the olive oil in a heavy based medium saucepan. Once heated add the onion and cook for five minutes until translucent. Add the garlic and cook for a further few minutes.
  • Add the sweet potato, butternut squash, aubergine and carrot and cook for around 8 minutes until the vegetables start to soften, adding a little water if they catch on the bottom of the pan. Add the courgette and cook for a further five minutes.
  • Add the tinned tomato and crumbled stock cube and chickpeas and mix together. Set on a medium heat and place on a lid, letting the ratatouille simmer.
  • While it is cooking, put on a pan of boiling water and rinse the quinoa. Cook according to packet instructions.
  • Once the ratatouille is cooked, add the basil leaves and either puree or leave chunky and serve with the quinoa.