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Quinoa Bowls with Roasted Vegetables

Quinoa is a superfood, and this recipe is super yummy.
  • Cooking time25 min
  • Prep time10 min
  • ServingsPortions 4
recipe image Quinoa Bowls with Roasted Vegetables


  • 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
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 425°F (220°C). Combine zucchini and 1 Tbsp. (15 mL) 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.
  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.
TIP: To save clean-up time, line baking sheet with aluminum foil. See nutrition information for sodium content.