Before I begin, WordPress let me know that today is my 1st blogiversary! How totally fun 🙂 I knew I started blogging my lunches in May last year, but that’s pretty cool that it’s been a year. Wow.
Cooked quinoa, a can of black beans, some diced bell pepper, some grape tomatoes, a spring onion, pecan pieces, dried cranberries, and a basic vinaigrette with apple cider vinegar, maple syrup, lemon juice, extra virgin olive oil, and salt and pepper is in the main tier. I didn’t really measure anything – except for the quinoa and water. That part’s important!
In the divided tier, I have some goat cheddar pieces, tiny pickles, and a herbal teabag. Under the teabag is a rhubarb and custard English candy that a fellow foodie friend bought for me a while back. Finding them hidden from my men in the back of my baking cupboard was a really nice surprise! I don’t like leaving space in the bento, but the quinoa salad will be very filling, so I don’t want to overdo lunch.
And here’s a quick shot of how bento-making goes for a family of three. Hubs has the same salad I have, but with ham instead of cheese, and a slice of home-made banana bread. Offspring has a pbj (quelle surprise, oui?), a fruit leather, yogurt, pear, and red pepper. I could put banana bread in there, but he comes home at lunch to eat what I’ve made him and I know he’ll help himself to a big slice of nana bread before he goes back to school for the afternoon! Here we go: