Ingredients
Scale
- 1 cup uncooked quinoa (or 3 cups cooked)
- 2 cups cherry tomatoes, halved
- 2 large English cucumbers, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1 cup classic hummus
- 4 whole wheat mini pita breads
- 1 cup fresh red grapes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Rinse the quinoa under cold water. Combine it with 2 cups of water in a small pot and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Once the water is absorbed, remove from heat and let it sit for 5 minutes before fluffing with a fork. Allow it to cool completely before assembling your boxes.
- In a large mixing bowl, combine the diced cucumbers, halved cherry tomatoes, and sliced Kalamata olives. Drizzle with the olive oil, lemon juice, and dried oregano. Add a pinch of salt and pepper, then toss gently to ensure all the vegetables are evenly coated with the dressing.
- Lay out four multi-compartment bento boxes. Divide the cooled quinoa evenly among the largest compartments of each box. Top the quinoa with the dressed vegetable salad and a generous sprinkle of crumbled feta cheese.
- In the smaller compartments, place a 1/4 cup scoop of hummus. You can use a small silicone muffin liner to keep the hummus contained if your box doesn’t have a leak-proof divider. Add one mini pita bread and a small cluster of grapes to the remaining sections.
- Ensure all lids are tightly sealed to maintain freshness. Place the bento boxes in the refrigerator. They are now ready to be grabbed as you head out the door for work or school.
- Cook Time: 35 minutes