fermented-rose-cardamom-pickles-zaatar-roasted-veggies-crispy-lentils-quinoa-lemon-tahini
This vibrant quinoa bowl layers the cooling fragrant and mysterious notes of fermented rose cardamom cucumbers, crispy marinated lentils, za’atar roasted eggplant and bell peppers. All tied together harmoniously with a creamy lemon tahini drizzle. It’s a nourishing balance of bold, earthy, and floral flavors in every bite. Or wrap it all up in a hot pita!
Ingredients
1 small eggplant, sliced in rounds or cubed
1 tsp olive oil
1 cup cooked green, brown or black lentils
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