Roasted Eggplant with Herbed Quinoa & Lemon-Tahini Drizzle

Eggplant Ingredients:

• 1 eggplant, cut in half lengthwise

• 1 Tbsp olive/avocado oil

• 1 teaspoon balsamic vinegar, balsamic reduction, or pomegranate molasses

• ½ teaspoon maple syrup

• ¼ teaspoon cumin

• salt & pepper

Directions:

1. Preheat oven to 425 degrees.

2. In a small bowl, whisk oil, vinegar/molasses, maple syrup, cumin, and preferred amount of salt and pepper.

3. Use a brush to coat the flesh of the eggplant with the marinade.

4. Place cut side down on a parchment-lined baking sheet.

5. Roast for 25-35 minutes or until eggplant is tender and cooked through.

Quinoa Ingredients:

• 1 cup quinoa

• 1 3/4 cup filtered water

• pinch of salt

• drizzle of olive oil

• 1 large garlic clove, finely chopped

• lemon (optional)

• herbs such as dill, parsley, chives, mint, finely chopped (optional)

Directions:

1. Rinse quinoa 1-2 times in a small saucepan or fine mesh sieve.

2. Add 1 3/4 cup of water to the quinoa along with a pinch of salt, a drizzle of olive, and chopped garlic.

3. Bring to a boil and then lower the heat a simmer. Cook until the water has been absorbed and quinoa is light and fluffy, about 15-20 minutes.

4. Add a squeeze of lemon and chopped herbs. Combine well. Taste and adjust for seasoning.

Tahini Drizzle Ingredients:

• 4 Tbsp tahini

• 1 medium sized lemon, juiced

• 1 Tbsp extra virgin olive oil

• 1 clove of garlic, minced

• 1/4 teaspoon paprika

• 1/4 teaspoon cumin

• 1/4 teaspoon onion powder

• 4 Tbsp filtered water

• salt and pepper to taste

Directions:

1. Whisk together tahini, lemon juice, olive oil, garlic, paprika, cumin, and onion powder in a small bowl. Add water and whisk until you achieve desired consistency. Season with salt and pepper.