Bento content: Quinoa and parsley burger, gingery broccoli with roasted almonds, three rice mix topped with spicy coral lens puree.
This bento was a little treat I made myself. It not really the most well-balanced meal I prepared as there are a bit too much of cereals, but this occurred to my mind long after eating it... Sometimes, I'm a bit too busy to think properly! Nevermind, I enjoyed it eventhough! I just enjoy vegetarian bentos, full of new flavours!
Cooking quinoa: the absorption method
1 cup of quinoa , 2 cup of water or stock, 1 bay leaf , 1 blade of mace, salt, freshly ground black pepper.
Put the quinoa in a sieve and rinse well under cold running water. Put in a saucepan with the water or stock, bay leaf and mace. Season well, put the lid on the pan and bring to the boil. Reduce heat to a simmer and cook until the quinoa is tender and the water has been absorbed, about 15 minutes. Remove the lid, turn off the heat and let the quinoa steam peacefully to evaporate more of the liquid.
Quinoa and parsley burger:
1 cup of cooked quinoa, 1 egg, 1 bunch of parsley, a bit of plain flour.
Chop finely the parsley, whip the egg and add the parsley. Fold in gently the quinoa and add flour if necessary to obtain a thick mixture.
Put two spoonful of quinoa in a preheated pan at medium heat, and flatten it with the back of a fork. Cook both sides of the burger.
Curry coral lens sauce: 1/2 cup of coral lens, 3/4 cup of water, 1/4 of coco cream, 1 tsp of curry, 1/2 tsp of cinnamon.
Cook the coral lens with the water and coco milk and the spices until all the water is absorbed.