see my picture here). I used a tricolor mix today for this salad. The non-recipe is an easy one: simply saute the peppers and minced garlic in olive oil until crisp-tender, then add 1 cup quinoa and 2 cups water (or broth of your choice). Bring to boil and simmer for 15 minutes. Add sliced zucchini about halfway through cooking. Season with salt to taste, and I also added cumin. It's done when the quinoa is tender but not mushy. Turn off the heat and add celery and nuts for crunch. This recipe is very adaptable - you can add any vegetable you like. Try tomatoes or kabocha, or top with chopped apples; it's refreshing and nutritious. I tucked a piece of corn on the cob, an Okinawan sweet potato "spaceship", some carrots, and a cup of Greek yogurt with berries and sunflower seeds into this EcoLunch Box to round out a fresh meal. Happy little bento!
As a side note, my recent Domokun sandwich bento has been receiving attention from ParentMap magazine (see article here) and Happy Daddy magazine (a French blog here). Coincidentally, the PBS.org article I mentioned last time also featured a (different) Domokun sandwich bento I had made. I guess it's the season for Domo. RAWR! ^_^
Make Mother's Day Pretzel Treats
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