- 1 eggplant, halved
- Olive oil
- 1 zucchini, sliced
- 1/ 2 cup mushrooms, halved
- Salt and black pepper
- 1 tablespoon tahini
- 1/ 2 lemon, juiced
- 1/ 2 cup red quinoa, cooked according to package directions
- 2 handfuls baby spinach
- 1 heaping cup grated carrots
- 2 handfuls cherry tomatoes
- 1 bunch radishes, thinly sliced
- Parsley, for garnish
Preheat oven to 400ºF. Drizzle eggplant with oil, making sure to coat both sides. Bake for 30 minutes.
Toss zucchini with oil, then spread out on a baking sheet in a single layer. Place in oven with eggplant and roast for 10 minutes. Add mushrooms to the pan and cook 5 more minutes. Season with salt and pepper.
Once eggplant is cooked, scoop out the flesh and add to blender with tahini, lemon juice, salt and pepper. Blend until smooth.
Divide quinoa into bowls. Top with spinach, carrots, cherry tomatoes, zucchini, mushrooms and eggplant mixture. Garnish with fresh parsley and sliced radishes.