Quinoa (failed) bento

Recently I’ve been experimenting with quinoa, I use the term experimenting loosely as so far I’ve only made two dishes and they’ve both been similar. I’m finding it to be a pleasant textured, versatile grain. I first made a quinoa salad, (which regrettably I forgot to take a picture of, which is a same because it looked pretty) it contained cherry tomatoes, red and yellow peppers, asparagus, butternut squash and feta cheese. It was utterly delicious and healthy to boot! Huzzah. So imagine my surprise when I made one similar and it tasted vile, I had to chuck it, couldn’t force it down. This one contained; yellow pepper, cherry tomatoes, sweet corn, avocado and black eyed peas. I think it was the peas that ruined it, but oh well, you win some and you lose some. I packed the bento without trying my new dish ( learnt my lesson there!), and took it to work today, everything else was fine.

 

 

SAM_0833 Bottom tier (on right): Quinoa Salad

Top tier (on left): Blueberries, sliced strawberries, ham and cheese roll ups and a sauce pot containing simple olive oil dressing for salad.

First time I used that sauce pot, it’s really for a thicker sauce, but it held just fine.

I’ve been experimenting with my camera, I quite like this shot! Maybe a photography course would come in handy!
SAM_0836

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Entry Bento

I’m sure you all know about the Bento&Co competition. Today is the last day for entry. Did you all enter? I procrastinated a lot this time with my bento, which didn’t really leave me much time to play around with the packing/decoration. I think my entry is better than the one I did last year, so at least that means I’m progressing. I wanted to pack it into my new aladdin box, but I haven’t quite managed to perfect the skill of efficient packing, so I went with my purple one tier. The bento shall be eaten for lunch at work today.

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Bento contains; Cherry tomato and chorizo spaghetti made with whole wheat and black spaghetti. Basil leaves on top, a baked stuffed Portobello mushroom- it contains pepper and cheese. Some slices of roasted graffiti aubergine (eggplant). I was rather disappointed in how it looked when cooked, I was hoping it would retain it’s original bright colour. Some more basil leaves are separating the grapes and there’s melon on in the cup. It’s not as balanced as I would have liked, nor as colourful, but it is definitely healthy.

 

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This is a graffiti aubergine, isn’t it cool. I’d never seen one before. Do you have these where you live? I might try other cooking methods to see if I can keep that bright colour.