use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe

FREE recipes delivered to your inbox!

Sign up

FREE recipes delivered to your inbox!

Discover the secret to better-for-you baking and cooking. Start getting our newsletter today!


Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Quinoa Bowls with Roasted Vegetables

Quinoa is a superfood, and this recipe is super yummy.

Be the first to rate this

Has average rating

Total rating count

  • Cooking time25 min
  • Prep time10 min
  • Servings4
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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.

How would you rate this recipe?