Vegan Quinoa Ratatouille

  • Cooking time20
  • Prep time10
  • Servings4
recipe image Vegan Quinoa Ratatouille


  • 3.5 cups low-sodium vegetable broth, divided
  • 1.5 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

  • Calories440
  • Total Fat22 g
  • Saturated Fat3 g
  • Trans Fat0 g
  • Polyunsaturated Fat11 g
  • Monounsaturated Fat7 g
  • Cholesterol0 mg
  • Sodium300 mg
  • Total Carbs50 g
  • Dietary Fiber7 g
  • Sugars6 g
  • Protein11 g
  • Vitamin D0 mcg
  • Calcium72 mg
  • Iron4 mg
  • Potassium730 mg
  • Omega-31.5 g
  • Omega-66.5 g


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. 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. 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.