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Quinoa Bowls with Roasted Vegetables

  • Cooking time25 min
  • Prep time10 min
  • Recipe serves 4


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

Nutrition facts

Total Fat21.00 g
Saturated Fat2.500 g
Trans Fat0.000 g
Polyunsaturated Fat4.500 g
Monounsaturated Fat6.000 g
Cholesterol0 mg
Sodium260 mg
Total Carbs39.00 g
Dietary Fiber6.0 g
Sugars4.00 g
Protein10.00 g
Vitamin D480.000 %
Calcium4 %
Iron15.00 %
Potassium919.000 mg
Omega-31.00 g
Omega-63.50 g
Vitamin C60.0 %
Vitamin A30.0 %


  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.