Raw bento box with quinoa-vegetable mix, oranges and fresh coleslaw

Petra Denk Written by 

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bento box with quinoa, vegetables, oranges and fresh coleslaw bento box with quinoa, vegetables, oranges and fresh coleslaw Copyright: Petra Denk

All in one box: Deliciously marinated and lightly dried: the crunchy vegetables harmonize perfectly with the juicy oranges and the fresh coleslaw!

I know the bento box since my daughter was in Japan for a year in 2016 and then wanted to eat Japanese at home as well. I accepted the challenge at that time - and must say that it has enriched our family culinary, since then. Lots of yummy dishes with rice and vegetables and even the modular principle with the bento box became standard for us. What I particularly like about it is that you have a mini-buffet or a multi-course menu in a small box and the various dishes not only look appetizing but also do not mix with each other.

I hope you like my today's bento menu creation. The quinoa side dish is cooked, but you could also use sprouted quinoa for a "fully raw version". Since germinable quinoa is hard to get, I cooked it. The vegetable mix I have just drizzled for two hours in the dehydrator at 45 °C to make it warm an a little softer, and so that the sauce can move well into the vegetables and they . The peanuts provide a crunchy component in the dish. I especially like the orange fillets that you can either eat as a side dish or as a dessert. Have fun with my Bento-Kreantion! :-)

 
Raw bento box with quinoa-vegetable mix, oranges and fresh coleslaw

For 2 people

Quinoa vegetable mix:

1 cup of quinoa
1/2 broccoli
1 red bell pepper
4 brown mushrooms, roughly minced
2 tablespoons chopped parsley
2 tablespoons peanuts, salted
1 handful of mung bean sprouts

Marinade:

100 ml orange juice (juice v. 1 orange)
1 tbsp sesame oil
4 tablespoons of soy sauce
2 tablespoons of vinegar
2 dates (alternatively 2 tablespoons of agave syrup)
1/2 toe garlic (optional)
1 tbsp grated ginger
1 tsp chilli flakes

Oranges:

2 oranges

Coleslaw:

1/4 cabbage head
1 tablespoon of lemon juice
1 tablespoon of Oil
1/2 teaspoon of salt
1/4 teaspoon of ground cumin, a pinch of pepper

For the sauce mix all ingredients in a small blender to a smooth sauce. You can also use 1-2 tbsp Agave sirup instead of the dates if your mixer does not handle the dates so well. For the vegetable mix, simmer the quinoa in double amount of water for about 15-20 minutes at a low level. Cut the broccoli florets from the stems so that only very small florets remain. (Tip: pick up stalks and use later for vegetable soups etc!) Cut the bell pepper into rings and then cut in half or quarter. Mix the broccoli and shredded peppers with half of the marinade and heat in the oven or dehydrator at about 45-50 ° C for 2 hours. Then add the vegetable mix together with the quinoa into the largest compartment of the bento box and top with parsley, peanuts, bean sprouts and the remaining sauce. Peel the oranges and peel off the thin orange peel so that the fillets can be removed nicely. Quarter the fillets and fill in a compartment of the bento box. For the cabbage salad, finely grate the cabbage, mix well with the salt, allow to simmer for a few minutes, then season with a tablespoon of oil, ground cumin, pepper and salt.

TIP: If you do not want to eat the Bentobox at home but on the way, it is recommended to place the marinade in a separate, well-closed container and to mix it with the vegetables just before eating. Simply warm the dried vegetables in the dehydrator to make it softer.

Good succeed!

Last modified onMonday, 05 February 2018 13:07
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