Roasted Vegetable and Quinoa Bowls

Roasted Vegetable and Quinoa Bowls

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  • Preparation Time

    10 mins

  • Cooking Time

    25 mins

  • Recipe Serves

    4

Ingredients


  • 2 zucchini, sliced in rounds, about 2-1/2 cups
  • 1 pint (500 mL) cherry tomatoes
  • 1/4 cup (60 mL) Becel® with Avocado Oil margarine, melted and divided
  • 1 cup (250 mL) uncooked quinoa
  • 1/4 cup (60 mL) chopped parsley
  • 1 Tbsp. (15 mL) lemon juice
  • 1/2 tsp. (3 mL) finely grated lemon peel
  • 1/4 tsp. (2 mL) salt
  • 1/8 tsp. (1 mL) ground black pepper
  • 1 large avocado, peeled and sliced

Preparation

Step 1

Preheat oven to 425°F (220°C). Combine zucchini and 1 Tbsp. (15 mL) Becel Becel® with Avocado Oil margarine and arrange on half of a jelly-roll pan or baking sheet. Combine cherry tomatoes and 1 Tbsp. (15 mL) margarine and arrange on remaining half of jelly-roll pan. Roast until vegetables are tender, about 20 minutes.

Step 2

Meanwhile, cook quinoa according to package directions. Fluff with fork and stir in remaining 2 Tbsp. (30 mL) margarine, parsley, lemon juice, lemon peel, salt and pepper. Divide quinoa between 4 bowls. Evenly top each bowl with zucchini, tomatoes and avocado.

Recipe Tip:

TIP: To save clean-up time, line baking sheet with aluminum foil.

See nutrition information for sodium content.

Nutritional Information:

Recipe : Roasted Vegetable and Quinoa Bowls
Recipe Serves : 4

1 servingAmount% Daily Value
Calories:360  
Total Fat:21 g 
Saturated Fat:2.5 g 
Trans Fat:0 g 
Polyunsaturated Fat:4.5 g 
Monounsaturated Fat:6 g 
Cholesterol:0 mg 
Sodium:260 mg 
Total Carbs:39 g 
Dietary Fiber:6 g 
Sugars:4 g 
Protein:10 g 
Vitamin D: 480 %
Calcium: 4 %
Iron: 15 %
Potassium:919 mg 
Omega-3:1 g 
Omega-6:3.5 g 
Vitamin C: 60 %
Vitamin A: 30 %
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