Measurements

• 2 medium zucchinis
• 1 cup quinoa
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes
• 1/2 cup red onions (sliced)
• 1/4 cup parsley (chopped)

Preparation Method

• Rinse quinoa under cold water.
• Cook quinoa in 2 cups of water until fluffy.
• Slice zucchinis lengthwise.
• Brush zucchinis with olive oil, season with salt and pepper.
• Grill zucchinis on medium heat for 3-4 minutes per side.
• In a bowl, whisk tahini, lemon juice, garlic, and 1 tbsp water until smooth.
• Adjust consistency with more water if needed.
• In a large bowl, combine cooked quinoa, grilled zucchinis, cherry tomatoes, red onions, and parsley.
• Drizzle with tahini dressing.
• Toss gently to combine.
• Serve warm or at room temperature.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.