Quinoa Bowls with Roasted Vegetables| Becel

Ingredients

• 2 zucchini, sliced in rounds, about 2-1/2 cups
• 1 pint (500 mL) cherry tomatoes
• 1/4 cup (60 mL) Becel® with Avocado Oil margarine, melted and divided
• 1 cup (250 mL) uncooked quinoa
• 1/4 cup (60 mL) chopped parsley
• 1 Tbsp. (15 mL) lemon juice
• 1/2 tsp. (3 mL) finely grated lemon peel
• 1/4 tsp. (2 mL) salt
• 1/8 tsp. (1 mL) ground black pepper
• 1 large avocado, peeled and sliced