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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

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Grilled Eggplant and Quinoa Salad with Spicy Tahini Dressing

Grilled Eggplant and Quinoa Salad with Spicy Tahini Dressing is a great way to spice up your normal brown bag lunch. Throuhgout the summer when the grill is always on all the time anyway, I like to make this for a full week’s worth of lunches at the beginning of the week. It’s gluten free, vegan and just generally delicious.

  • Yield:4 lunch servings

  • Level of Difficulty:Easy

  • Cook Time:10 Minutes

  • Prep Time:15 Minutes

Ingredients

  • 1 large

    eggplant or 2 small, cut lengthwise into 4 sections

  • Kosher salt

  • Freshly ground black pepper

  • 3 tablespoons

    tahini paste

  • 1

    lemon, juiced

  • Pinch

    cayenne pepper

  • 1/2 teaspoon

    dried parsley

  • 2 cups

    cooked quinoa

Directions

Preheat the grill to medium-high heat. Season the eggplant slices with salt and pepper. Grill until cooked through and nicely marked, about 5 minutes per side. Set aside to cool, then cut into 1-inch (bite-size) pieces.

In a small bowl, mix the tahini, lemon juice, cayenne, parsley and some salt. It will seize up and become a thick paste, which is great for traveling. If you’re taking this to work for lunch then stop here and pack it up. When you get to work, or whenever you want to eat the salad, add 3 teaspoons water and mix it in until you get the consistency you want.

Mix the quinoa and eggplant, and season with some salt and pepper. Pack up the dressing in a separate container from the quinoa to avoid the soggy salad conundrum. When lunch time hits, mix in the dressing to the salad and enjoy!

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