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
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.
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.