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Vegan Quinoa Ratatouille

  • 30 min
  • Prep time10 min
  • ServingsPortions 4
recipe image Vegan Quinoa Ratatouille


  • 3 1/2 cups (875 mL) low salt vegetable stock or water, divided
  • 1 1/2 cups (375 mL) quinoa
  • 6 Tbsp. (90 mL) Becel® Vegan margarine
  • 2 small zucchini and/or yellow squash, chopped (about 4 cups/1 L)
  • 2 cups (500 mL) cherry tomatoes, halved
  • 1 large shallot, thinly sliced (about 1/2 cup/125 mL)
  • 1 clove garlic, chopped
  • 2 Tbsp. (30 mL) chopped fresh basil leaves or parsley
Energy (kcal)547 kcal
Energy (kJ)2286 kJ
Protein (g)15.5 g
Carbohydrate incl. fibre (g)68.3 g
Carbohydrate excl. fibre (g)59.4 g
Sugar (g)5.2 g
Fibre (g)8.9 g
Fat (g)24.2 g
Saturated fat (g)3.3 g
Unsaturated fat (g)19.2 g
Monounsaturated fat (g)11.6 g
Polyunsaturated fat (g)7.7 g
Trans fat (g)0.1 g
Cholesterol (mg)0 mg
Sodium (mg)176 mg
Salt (g)159.50 g
Vitamin A (IU)2502 IU
Vitamin C (mg)27.9 mg
Calcium (mg)84 mg
Iron (mg)5.15 mg
Potassium (mg)998 mg


  1. Bring 3 cups (750 mL) broth to a boil in medium saucepan over medium-high heat. Stir in quinoa and 2 Tbsp. (30 mL) Becel® Vegan margarine and return to a boil. Reduce heat and cook, covered, until water is absorbed, about 15 minutes. Remove from heat and fluff with fork; set aside.
  2. Meanwhile, melt remaining 4 Tbsp. (60 mL) margarine in large nonstick skillet over medium-high heat and cook squash, tomatoes, shallot and garlic, stirring occasionally, until lightly browned and tender, about 10 minutes.
  3. Spoon quinoa onto serving platter, then top with vegetables. Add remaining 1/2 cup (125 mL) broth to same skillet and and bring to a boil over medium-high heat. Cook until reduced by half, about 2 minutes. Pour over vegetables and quinoa. Sprinkle with basil.