Quinoa and Vegetable Bento Box Recipe

Total time30 mins

Ingredients

1 portion(s)

120 g

pumpkin (e.g. Hokkaido)

1 tsp

toasted sesame oil

2 tsp

olive oil

4 tbsp

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

40 g

quinoa

60 g

frozen peas

 ¼ bunch

of parsley

4 tbsp

Kikkoman Naturally Brewed Soy Sauce

egg

30 g

radicchio (alternatively: lollo rosso or oak leaf lettuce)

 ¼ tsp

brown sugar

2 pinch

of harissa paste

physalis

50 g

cheese cubes (e.g. Gouda, Edam, Cheddar)

2 tsp

Kikkoman Naturally Brewed Sweet Soy Sauce

1 tbsp

pumpkin seeds

Nutritional facts (per portion):3247 kJ / 776 kcal

39.6 gFat

39.9 gProtein

59.4 gCarbohydrates

Preparation

Step 1

Pre-heat the oven to 220℃ (200℃ fan). Wash the pumpkin and cut it into bite-sized pieces. Combine with the sesame oil, 1 tbsp. olive oil and 2 tbsp. Ponzu Lemon, place into a small oven-proof dish and bake for approx. 10-15 minutes.

Step 2

Cook the quinoa (for approx. 15 minutes) and the peas (approx. 5-7 minutes) in boiling water. Wash the parsley and dab dry, pluck off the leaves, chop finely and add to the quinoa-pea mixture together with 2 tsp. soy sauce.

Step 3

Cook the egg until hard boiled, then peel and quarter. Cut the radicchio into fine strips, wash it and shake or spin dry. To make the dressing combine the remaining soy sauce with the rest of the Ponzu Lemon, sugar, harissa and the remaining olive oil. Pour into a screw-top jar for transportation.

Step 4

Wash the physalis and pat dry. Arrange all the meal components in a bento box/ lunchbox, garnish with pumpkin seeds, include the sauce sachet, and refrigerate until you are ready to take it with you.

Recipe-ID: 659

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