Measurements

• 4 medium zucchinis
• 1 cup quinoa
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 cup tomatoes
• 1 cup bell peppers
• 1 cup black beans
• 1/2 cup corn
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt to taste
• Pepper to taste
• 1/2 cup cheese, shredded
• 1/4 cup cilantro, chopped
• 1 lime

Preparation Method

• Preheat oven to 375°F (190°C).
• Cut zucchinis in half lengthwise and scoop out the centers.
• Cook quinoa according to package instructions.
• Heat olive oil in a pan over medium heat.
• Add onions and garlic, sauté until translucent.
• Stir in tomatoes, bell peppers, black beans, and corn.
• Add cooked quinoa, cumin, chili powder, salt, and pepper.
• Mix well and cook for 5 minutes.
• Fill zucchini halves with the quinoa mixture.
• Place stuffed zucchinis on a baking sheet.
• Sprinkle cheese on top of each zucchini boat.
• Bake for 20-25 minutes until zucchinis are tender.
• Garnish with cilantro and lime juice before serving.

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