Bento #1 ~ Quinoa Salad

Quinoa Salad:

4Cups cooked, and cooled quinoa (just like rice this is half as much before cooking 2Cups uncooked)

1/2 Cup minced onion (I like sweet yellow onions best, but purple onions are awesome for color)

1/4 Cup minced green onion

2/3 Cup feta (the teeniest crumbles you can find work best)

2/3 Cup blanched slivered almonds

2/3 cup chopped kalamata olives

2/3 Cup chopped dried cranberries

2/3 Cup chopped parsley

2/3 Cup chopped celery

The juice of 1 lemon

3Tbs olive oil

Salt&Pepper to taste

Combine all of the above in a large bowl and fold together until it’s all well mixed.

About a cup spread out in a sandwich bag freezes well, and if crumbled, packed and refrigerated the night before seems to be well thawed by lunchtime.  =^.^=

One bit of breaded fish per box.  Baked as per their own instructions, and cut into bits.

Peas with a mustard sauce, and a bit of tartar sauce(about equal parts mayo, and sweet pickle relish with a good bit of dried dill) finish out the box.

Busily sewing up a few more almost ready to post in this last week of summer vacation.  Though will have to break to make sure Kidlet has clothes and colored pencils.

Zomaigawd it’s nearly #PAXPRIME \o/


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