Quinoa Salad Bento

Name: Quinoa Salad Bento
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Cuisine: Japanese
Ingredients: ½ cup (85 g) dried quinoa; ¾ cup (180 ml) chicken broth; 10 green beans; 1 tablespoon (15 ml) red wine vinegar; 1 tablespoon (15 ml) extra-virgin olive oil; Salt and black pepper, to taste; Salt and black pepper, to taste; 3 tablespoons (23 g) pistachios, coarsely chopped; 3 tablespoons (28 g) dried cranberries

Preparation info

Yield:
2
Servings

Difficulty
Easy
Ready in
25 min

Appears in

Simply Bento

By Yuko and Noriko

Published 2018

About

Quinoa has become a wildly popular grain in the United States because of its health benefits. Quinoa’s mild flavor goes well with any kind of flavoring, and here, it is mixed with a red wine vinaigrette. Along with the green beans, pistachios, and dried cranberries, this salad is a satisfying dish for lunch.

Ingredients

Quinoa Salad

½ cup (85 g) dried quinoa
¾ cup (180

Asia
Americas
Japan
United States
Lunch
Main course

Method

Wash the quinoa in a large bowl, changing the water 3 times.
Add the quinoa and broth to a medium saucepan, and heat until boiling. Cover and cook over medium heat for 10 to 12 minutes, until the liquid is absorbed.
Meanwhile, in a separate pot, blanch the green beans for 2 minutes and cut into ½-inch (13 mm) pieces.
In a small bowl, whisk t