Quinoa Bento (#131)

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)!

Upper tier

• 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

Lower tier

• 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.

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