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Vegan Quinoa Ratatouille

  • Cooking time20 min
  • Prep time10 min
  • ServingsRecipe serves 4
recipe image Vegan Quinoa Ratatouille


  • 3 1/2 cups low-sodium vegetable broth , divided
  • 1 1/2 cups quinoa
  • 6 Tbsp. Becel® Vegan margarine
  • 2 small zucchini and/or yellow squash , chopped (about 4 cups/1 L)
  • 2 cups cherry tomatoes , halved
  • 1 large shallot , thinly sliced (about 1/2 cup/125 mL)
  • 1 clove garlic , chopped
  • 2 Tbsp. chopped fresh basil leaves
Total Fat22.00 g
Saturated Fat3.000 g
Trans Fat0.000 g
Polyunsaturated Fat11.000 g
Monounsaturated Fat7.000 g
Cholesterol0 mg
Sodium300 mg
Total Carbs50.00 g
Dietary Fiber7.0 g
Sugars6.00 g
Protein11.00 g
Vitamin D0.000 mcg
Calcium72 mg
Iron4.00 mg
Potassium730.000 mg
Omega-31.50 g
Omega-66.50 g


  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.