Quinoa and I have a small acquaintance with each other. We see each other in recipes, I scan it at work, but I never really cook it that often. The last time I tried cooking it was about two years ago in a recipe with scallops and a citrus sauce. In my naïve mind I thought that grapefruits were interchangeable with tangerines. They most certainly are not. So the only thing in the recipe that turned out well were the scallops and the sauce tasted incredibly sour. The quinoa turned out very grainy and not pliable, kind of like bird food. Thus I severed ties with it for a moment.
I have been curious about quinoa because it has more protein and fiber then rice does. I figured it would be a better grain to eat with meats and vegetables as opposed to pasta or just regular rice. Recently, I was talking about quinoa with a coworker of mine and I asked him how he cooked it. He told me he likes to sauté garlic and onions in the pot before adding the quinoa. He then adds 1 cup of quinoa and then 1 3/4 cups of water (as opposed to the 2 mentioned in the directions on the bag).
I figured that onions and garlic can’t hurt anything so I decided to try it. This is now my favorite way to cook quinoa!
So in the middle of the tray to the left is my quinoa, some sautéed green beans, and rosemary chicken. I’m a little addicted to that rosemary chicken. If you live by a Trader Joe’s, it is $2.99 a bag. It is frozen raw meat, though, so you do have to thaw it but it is well worth it! In the other tray are some baby carrots and baked sweet potato with maple almond butter.
I must admit that I ended up eating this bento for dinner. Because during when I normally would have eaten it, I decided to commit Carboside by eating a demi- French baguette and probably three quarters of a bag of snapea crisps. Afterwards I felt like I ate a boulder. I suppose I have to be more diligent with packing snacks.