Quinoa Bowls with Roasted Vegetables

  • Cooking time25
  • Prep time10
  • Servings4
recipe image Quinoa Bowls with Roasted Vegetables

Ingredients

  • 2 , sliced in rounds, about 2-1/2 cups
  • 1 pint
  • 0.25 cup , melted and divided
  • 1 cup uncooked
  • 0.25 cup chopped
  • 1 Tbsp.
  • 0.5 tsp. finely grated
  • 0.25 tsp.
  • 0.13 tsp. ground
  • 1 large , peeled and sliced

  • Calories360
  • Total Fat21 g
  • Saturated Fat2.5 g
  • Trans Fat0 g
  • Polyunsaturated Fat4.5 g
  • Monounsaturated Fat6 g
  • Cholesterol0 mg
  • Sodium260 mg
  • Total Carbs39 g
  • Dietary Fiber6 g
  • Sugars4 g
  • Protein10 g
  • Vitamin D480 %
  • Calcium4 %
  • Iron15 %
  • Potassium919 mg
  • Omega-31 g
  • Omega-63.5 g
  • Vitamin C60 %
  • Vitamin A30 %

Instructions

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.