More killing-food-with-flash-photography. Spring is coming, I promise you!
I cooked 1 cup quinoa in the rice cooker, added a can of black beans, about 3 ribs of celery, and half a pepper, some raisins, and gently mixed together until it looked salad-y. I then placed it in the bento, put a spinach-arugula salad around it, and made a very simple dressing out of olive oil and balsamic vinegar (if you get a good-quality one, you don’t need to add anything else to the dressing, except maybe a drop or two of water to thin it a little). I sprinkled a few walnut pieces on top of the salad – yummy. Snacks are greek yogurt and berries for the morning, and a granola bar for the afternoon.