Step 1: Prepare the Quinoa
Start by rinsing your quinoa thoroughly under cold water to remove its natural bitterness. In a medium saucepan, bring 2 cups of vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15-18 minutes or until the quinoa is cooked and the liquid has been absorbed. Fluff with a fork and stir in 1 tablespoon of olive oil and lemon zest, if desired. Set aside.

Step 2: Prepare the Grilled Eggplant and Mushrooms
Preheat your grill or grill pan over medium-high heat. In a large bowl, toss the eggplant rounds and mushroom slices with olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper, making sure they are well coated. Grill the eggplant and mushrooms for 3-4 minutes per side, until they have grill marks and are tender. If you prefer, you can also roast the vegetables in the oven at 425°F (220°C) for 20-25 minutes.

Step 3: Make the Lemon Garlic Tahini Sauce
While the vegetables are grilling, prepare the lemon garlic tahini sauce. In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, balsamic vinegar, and a pinch of salt and pepper. Add water, 1 tablespoon at a time, until you reach a smooth, creamy consistency. The sauce should be pourable but not too thin.

Step 4: Toast the Pine Nuts
In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently, until they are golden brown and fragrant. Be careful not to let them burn. Set aside.

Step 5: Assemble the Bowls
Divide the cooked quinoa between two bowls. Arrange the grilled eggplant and mushrooms on top of the quinoa. Drizzle generously with the lemon garlic tahini sauce. Finish with a sprinkling of fresh parsley, toasted pine nuts, and a drizzle of extra virgin olive oil for an extra layer of flavor.