quinoa tabouli with grilled eggplant, feta, black lentils, lemon tahini dip

We soak and sprout our organic tricolor quinoa before it's cooked so it's easier on digestion and absorption. The real star of the show, however, is the crazy-amount of fresh-chopped parsley! Truth be told, we like to think of tabouli as a vehicle to consume parsley. (Would you like some quinoa with your parsley?) While all kitchen herbs offer their fair share of health benefits, parsley really diamond-shines! Let's hear it for its Vitamin C (great for immunity), Vitamin K (great for bone health), folate (great for prenatal care and the heart) and its abundance of antioxidants. There's also lots of lemon for tang and cucumber for crunch. Yum and yay. This version is served with za'atar-spiced, grilled eggplant "steaks" topped with feta cheese, and, of course, a side of glorious lemon tahini sauce to pour on everything! 

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Ingredients: eggplant, za'atar, black lentils, feta, organic tricolor quinoa, parsley, red onion, cucumber, lemon zest and juice, Sicilian extra virgin olive oil, Sicilian sea salt, black pepper, Seed + Mill tahini, garlic, arugula