Kid Chefs can impress family and friends at the next get together with this sumptuous, nutritious dip and organic pita chips. Quinoa a complete protein, with vitamin and mineral rich veggies, makes this dish an energy superstar. This dip can also be put organic whole wheat pita bread, cut into fourths and stuffed with raw organic spinach, adding the Eggplant Quinoa Dip, crumbles of feta cheese, 4 sliced Kalamata olives, and fresh organic pomegranate seeds. Preheat oven to 425 degrees. Kids can place a halved organic eggplant on a baking sheet with parchment paper and sprinkle with organic extra virgin olive oil and roast in the oven for 15 minutes. Wash a half of green bell pepper, removing the seeds and white membrane, and slice in half. Remove the skin of 2 garlic cloves. Sprinkle with the olive oil and place the pepper and garlic on the baking sheet with the eggplant and roast 15 more minutes. Let cool. Cook ½ cup of quinoa in a pot with 1 cup water, bring to a boil, and simmer 15 minutes. Scoop the eggplant out of its skin and into a blender. Add the roasted garlic cloves and bell pepper, ¼ cup organic tahini, and 1 tbsp freshly squeezed organic lemon juice and blend until smooth. Pour the eggplant mix into the cooked quinoa, add ½ cup fresh chopped parsley, and mix thoroughly. Kid Chefs can put the dip in a nice bowl and garnish it with olives, parsley, and pomegranate seeds to serve.