Subscribe to Email to Our Blog

Latest Blog Post

Avocado & Roasted Vegetable Quinoa Bowl

Stefania Lamacchia
by Stefania Lamacchia on Apr 2, 2018 3:00:00 PM

Prep: 10 min Cook: 20 min Serves: 4 April-Avocado-Quinoa-Recipe


  • 2 zucchini, sliced
  • 1 pint (255 g) Longo’s Grape Tomatoes
  • 1/4 cup Becel with Avocado Oil Margarine, melted and divided
  • 2 cups vegetable broth
  • 1 cup Longo’s Quinoa
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp grated lemon zest
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • Pinch pepper
  • 1 large avocado, sliced


Toss zucchini with 1 tbsp of the margarine and place on half of a parchment-paper-lined baking sheet.

Toss tomatoes with 1 tbsp of the margarine and place on remaining half of baking sheet.

Roast in 425°F oven for about 20 minutes or until tender and golden.

Bring broth and quinoa to boil. Reduce heat to a simmer; cover and cook for about 15 minutes or until broth is absorbed. Fluff quinoa and stir in remaining margarine, parsley, lemon zest and juice, and salt and pepper.

Divide quinoa among bowls and top with zucchini, tomatoes and avocado to serve.

Per serving: 380 calories; 10 g protein; 22 g fat; 39 g carbohydrates; 8 g fibre; 6 g sugars; 540 mg sodium.  


Leave a comment

Stefania Lamacchia
Written by Stefania Lamacchia

Related posts

Jerk Shrimp Tacos with Pineapple

Give your traditional taco night a fun twist with these island-inspired flavours. Don't forget to stop by Longo's July 13th &...

Stefania Lamacchia
By Stefania Lamacchia - July 9, 2018
Berry Bliss No-Bake Cheesecake

What's better than freshly baked treats? Fresh treats that don't require any baking at all! Besides, it's far too hot these...

Stefania Lamacchia
By Stefania Lamacchia - July 3, 2018
Strawberry Balsamic Cups

We love summer not just for the warm weather, but because the local Ontario crop of some of our favourite fruits and vegetables...

Stefania Lamacchia
By Stefania Lamacchia - June 27, 2018