Ingredients

Adjust Servings:

	Spicy Quinoa Pilau with Bacon
	1 cup (170 g) uncooked Quinoa
	1 Tbsp Olive Oil
	1½ oz (50 g) Canadian-style Bacon or gammon, cut into small dice
	½ small Onion , chopped (Tip: use half a red onion here and reserve the rest for the salad)
	1 Garlic clove, peeled and finely chopped
	½ yellow Sweet Pepper , de-seeded and finely chopped
	2 cups (480 ml) Vegetable Broth or chicken stock
	1 Bay Leaf
	½ tsp ground Allspice
	½ small Zucchini , cut in half lengthwise and thinly sliced into rounds
	1 cup (130 g) chopped leftover cooked Vegetable of your choice
	Salt and pepper, to taste
	½ to 1 tsp Harissa or other hot red chili paste, to taste
	Mediterranean Chickpea Salad with Feta Cheese
	15 oz (425 g) can Chickpeas , drained and rinsed
	6–8 cherry Tomatoes , cut into quarters
	¼ cup (40 g) finely chopped Red Onion
	¼ cup (7 g) roughly chopped flat leaf Parsley , leaves only
	1 Tbsp Capers
	2 Tbsp Lemon Juice
	1 Tbsp Olive Oil
	pinch Salt
	Black Pepper , to taste
	2 oz (60 g) Feta Cheese , cut into small cubes

Quinoa pilau and chickpea salad bento recipe

Name: Quinoa pilau and chickpea salad bento recipe
Yield: 1 Servings
Ingredients: Quinoa: 1 cup (170 g) uncooked; Olive Oil: 1 Tbsp; Bacon: 1½ oz (50 g) Canadian-style; Onion: ½ small; Garlic: 1; Sweet Pepper: ½ yellow; Vegetable Broth: 2 cups (480 ml); Bay Leaf: 1; Allspice: ½ tsp ground; Zucchini: ½ small; Vegetable: 1 cup (130 g) chopped leftover cooked; Salt; Harissa: ½ to 1 tsp; Chickpeas: 15 oz (425 g) can; Tomatoes: 6–8 cherry; Red Onion: ¼ cup (40 g) finely chopped; Parsley: ¼ cup (7 g) roughly chopped flat leaf; Capers: 1 Tbsp; Lemon Juice: 2 Tbsp; Olive Oil: 1 Tbsp; Salt: pinch; Black Pepper; Feta Cheese: 2 oz (60 g)

Serves 1
Medium

Ingredients

Spicy Quinoa Pilau with Bacon
1 cup (170 g) uncooked Quinoa
1 Tbsp Olive Oil
1½ oz (50 g) Canadian-style Bacon
½ small Onion
1 Garlic
½ yellow Sweet Pepper
2 cups (480 ml) Vegetable Broth
1 Bay Leaf
½ tsp ground Allspice
½ small Zucchini
1 cup (130 g) chopped leftover cooked Vegetable
Salt
½ to 1 tsp Harissa
Mediterranean Chickpea Salad with Feta Cheese
15 oz (425 g) can Chickpeas
6–8 cherry Tomatoes
¼ cup (40 g) finely chopped Red Onion
¼ cup (7 g) roughly chopped flat leaf Parsley
1 Tbsp Capers
2 Tbsp Lemon Juice
1 Tbsp Olive Oil
pinch Salt
Black Pepper
2 oz (60 g) Feta Cheese

Directions

This bento uses several different protein-rich foods that are combined to make a nutritious, filling, and above all delicious meal. It has a spicy pilau made with quinoa (a seed that is used in recipes as a grain, and is very high in protein) and flavored with a little bacon, and a chickpea salad with feta cheese.

Steps

1 Done	Rinse the quinoa in cold water and drain well in a fine-mesh colander.
2 Done	Heat the olive oil in a large frying pan over high heat. Add the bacon and sauté until the bacon starts to change color. Add the onion, garlic, and yellow sweet pepper. Add the quinoa and sauté until the seeds start to brown.
3 Done	Add the stock and bring to a boil. Put in the bay leaf, allspice, zucchini, and chopped vegetables. Lower the heat and simmer for 15–20 minutes, until the liquid has just about evaporated. Season with the salt and pepper.
4 Done	Turn off the heat and cover. Let stand for a few minutes until the quinoa has absorbed any remaining liquid. Stir in the harissa or red chili paste.
5 Done	This pilau is delicious hot or cold. Leftovers keep in the refrigerator for 2–3 days.
6 Done	Mediterranean Chickpea Salad with Feta Cheese Combine all of the ingredients in a bowl. Mix well and let marinate in the refrigerator overnight.
7 Done	This salad can be kept in the refrigerator, stored in a tightly sealed container, for 3–4 days.