This Mediterranean-inspired lemon rice pilaf has SO much flavor and it’s so simple to throw together for work lunches! The base is a pre-packaged quinoa & brown rice pouch that’s already seasoned with garlic – just add to a pan with a little olive oil and sauté with fresh chopped vegetables then finish with lemon juice & zest. (don’t sleep on the zest!) It’s also a great dinner side dish to make ahead and have the leftovers for lunch. Add whatever veggies you have on hand – for this version I used baby bella mushrooms, red & yellow peppers, green onions, grape tomatoes, spinach & sugar snap peas. I rounded out the bento with cauliflower hummus, mini pita breads & cucumber slices to dip in the hummus, some leftover steak slices for protein and some fresh cherries for something sweet. This was packed in my 6 compartment Kinsho Bento Box.
Here are the bento ingredients listed:
- Mediterranean Lemon Rice Quinoa Pilaf: Seeds of Change Organic Quinoa & Brown Rice Pouch sauteed w/ 1TBSP olive oil, chopped green onions, baby bella mushrooms, red & yellow peppers, grape tomatoes, spinach, sugar snap peas, lemon zest & lemon juice
- Stonefire Naan Mini Pita Breads
- Leftover NY Strip Steak, sliced
- Lantana Cauliflower Hummus
- Red Cherries
- English Cucumber Spears
Hope you’re eating something good today. 💚 Happy lunch!