left: multi colored quinoa, fried pork with ginger, garlic, and scallions.
right: salad, cream cheese and scallion stuffed mini bell pepper, rainer cherry, celery, avocado.
Diet time. Since I transferred to a new position at work, my schedule has been way different from what I am used to and haven’t been making many bento. Here’s to many more! This bento box is one of my newer ones and I love it for a nice portion control bento. It’s not too tiny, yet not massive like my other one.
Multi-colored quinoa: straight from Trader Joe’s, I’m getting more and more hooked on this grain. Really enjoying the texture and potential to flavor it however you want, similar to white rice. Going to try to use this or brown rice instead of white as much as possible.
Pan fried ground pork: remember this bowl of deliciousness? The pork was so good and I had some left over that I decided to have it on its own. You can find the recipe for that dish (or just the pork, if you choose) here on Cooking With Dog’s channel. The only difference between this and the original recipe is I added some of hot chili oil. The colors between the quinoa and pork were too monotone for my liking so I added some chopped scallions and a sprinkle of shichimi togarashi.
Salad: romaine lettuce, cucumber, and carrots. My lazy butt buys the pre-shredded carrots. Any way I can save time I go for it. Plus when kept in an air tight container they seem to last longer than a whole carrot (which tends to get bendy after a while. To get the flower shape on the cucumbers, I used something similar to a julienne peeler but with a wave pattern. Picked it up at the local Asian grocery store for about $5 or $6. Just peel the cucumber with the fancy peeler then slice like you normally would. I have a small bottle of peanut dressing that will be going with this.
Stuffed bell pepper: this is a small bell pepper stuffed with about 1/2 a teaspoon of low fat cream cheese (it’s not completely full). It looked like it could use some more color so I added chopped scallions on top. Going to make a blog post about how I always have scallions on hand. Stay tuned!
Rainer cherry: I’m all out of cherry tomatoes! NOOOOO!!! This little thing will be a sweet treat though. Love when these are in season and wish I could fit a ton more into this bento.
Celery: nothing fancy. Just one stick of celery for health, fill up space, and to act as a baran to keep the avocado in place.
Avocado: thinly sliced avocado with a bit of lime juice to keep it from turning brown.