My Monday lunch won’t be much of a surprise as I mentioned on Saturday it would contain quinoa. The following day I shared my Thai bean sprout salad recipe, revealing a tweaked version could be found in today’s bento too.
Well, I was glad with my meal anyway. ;) I made the leftover quinoa stir-fry with kale chilli and nuts look fancy by shaping it with an onigiri mold. But looks come second and yes — it still tasted good (both with and without shoyu)!
- Red lettuce
- Taugeh (bean sprouts) & cilantro
- Soy sauce fishy
- Toasted peanuts
- Homegrown garden cress
- Mix of cucumber, grated carrot, a little bit of celery stalk and cilantro
- Dressing container for the Spicy Bean Sprout Salad
- Quinoa stir-fry with kale chilli and cashews, nori details
- Cherry tomatoes with basil
- Radish flowers
- Sauteed mushrooms with fresh herbs (left over from my Sunday lunch of mushroom bruschettas, inspired by Stephanie in the Whip Up Something New! challenge)
On the side
- Pear and kiwi fruit
- Ontbijtkoek with soy margarine & agave syrup (last minute addition, not shown)
I hope someone can answer the following question for me. I know 25 grams of (dry) beans in a meal combined with grains provide sufficient protein. Now bean sprouts were mung beans just a few days before… And the nutritional value of sprouty greens is much higher concentrated than their full-grown adult versions. So: does eating bean sprouts and grains at the same time work as well?
Just for the sake of argument I’m ignoring here that quinoa is really a grass seed and no grain. ;)
Other sources of protein in this bento are cashews, peanuts, mushrooms.