This vegetable loaded sauce swims in a sweet and slightly spicy tomato reduction.  It bursts with flavor, nutrients and will surprise even the most discerning of palates.  Who knew quinoa (keen-wah) and its nutty flavor, roasted vegetables and ricotta could be such a winning combination and outrageously good for you!   It's truly worth the preparation.  With a robust glass of chianti in hand, "three cheers for quinoa!"

FIRE ROASTED TOMATO, EGGPLANT AND SQUASH PRIMAVERA WITH RED QUINOA
Prepared in 45 minutes or less.

For the Primavera Sauce:
2 28oz Fire-Roasted canned tomatoes, drained with seeds removed and juice reserved
¼ cup sherry vinegar
¼ cup sugar
1 tsp red pepper flakes
1 tsp dried oregano
1 tsp dried basil
2 tbs extra-virgin olive oil
2 cups yellow onion, diced
1 cup carrots, diced
6 garlic cloves, minced
1 cup yellow squash, well-washed and diced
1 cup zucchini, well-washed and diced
1 cup eggplant, well-washed and diced
2 tbs capers, rinsed and drained
¼ cup dry white wine

For the Quinoa:
1 tbs unsalted butter
1½ cups red quinoa
1½ cups vegetable stock
1½ cups water, room temperature
1 tbs unsalted butter 
1 cup creamy ricotta cheese
Salt and fresh pepper to taste
1 bunch fresh basil, rinsed and patted dry for garnish

For the Primavera Sauce:
Pour the strained tomato juice into a medium pot and place over a medium-high heat.  Stir in the sherry vinegar, sugar, red pepper flakes, oregano and basil.  Cook mixture and remember to stir occasioanlly.  The goal is to reduce the mixture's liquid by half.

Preheat broiler on low.

Place an oven rack in the center of the oven.  Put the yellow squash, zucchini and eggplant into a bowl and pour in olive oil to coat the vegetables.  Toss with tongs to coat and season with salt.  Look to make sure each vegetable piece is lightly coated with olive oil.  Adjust and add more if necessary.

Pour the yellow squash, zucchini and eggplant onto a sheet pan lined with aluminum foil.  Spread the vegetables out and place in the oven on the center rack.   

Place a large roasting pan over low heat (it will likely span across two burners) and pour enough olive oil to just barely cover the bottom of the pan.  Add the carrots, onions and garlic.  Stir to coat with olive oil.  Season well with salt and allow them to "sweat" over low heat for 5 minutes.

Check on the squash in the oven and stir if it appears to be browning.

Using your hands, break up the tomatoes into small chunks and place them into the roasting pan with the onions, carrots and garlic.  If there is any juice at the bottom of the bowl, pour it into the cooking saucepot.  Add the capers to the roasting pan and stir to combine.  Continue to cook for approximately 3 minutes.

Remove the squash from the oven.  Pour the contents into the roasting pan and stir again to combine.   Place the roasting pan into the oven under the boiler on low.  Roast, under the broiler, for 6 minutes and then stir.  Repeat this process three more times.  Pay close attention to prevent anything from burning.  

Remove the vegetables from the oven and place the roasting pan back onto the stovetop over a medium flame.  Pour in the white wine and stir.  Continue cooking for another 5 minutes to allow the wine to cook off.

Pour the contents of the saucepot into the roasting pan and stir to combine with a wooden spoon.

Remove from heat, add the butter and stir until combined.  Season to taste with salt and pepper. 

For the Quinoa:
Cooking time can vary depending on the brand you buy.  The ratio of quinoa to liquid should be approximately 1 to 2.

Place vegetable stock and water in a medium saucepan, over high heat, and bring to a boil.

Add red quinoa and stir.  Reduce heat to low medium and cover.  Cook for 15-20 minutes.   

Take the fresh basil and remove the ‘blooms' for garnish.  Use a small bunch of leaves and finely chop.

When the quinoa is done, add the butter and stir to combine.  Season the quinoa with salt and pepper to taste.  Lastly, add the chopped basil and stir.  The quinoa should have a fresh and nutty flavor.

Take six 2-inch round ramekins and spoon the quinoa evenly inside about ¾ full.  Carefully ladle the primavera sauce into the center of the quinoa filled ramekins.  Top with a dollop of creamy ricotta cheese and garnish with fresh basil blooms.  Serves 6.