Ingredients
For the tabbouleh:
- 100 g of quinoa
- 6 cherry tomatoes
- ¼ red onion
- 4 Prêt à Pousser mint sprigs
- Some pistachios
- ½ lemon
- Olive oil
- Salt
- Pepper
For the carrot salad:
- 2 carrots
- ¼ shallot
- A few Prêt à Pousser Thai basil leaves
- The juice of half a lime
- Toasted sesame oil
- Sesame seeds
- A mix of oilseeds of your choice (hazelnuts, cashews, pistachios...)
For the fruit salad:
- ¼ mango
- 1 kiwi
- 4 or 5 raspberries
- A few Prêt à Pousser leaves of spicy bush basil
- The juice of 1 passion fruit
- 2 pinches of vanilla powder
Instructions
This recipe is made in partnership with Prêt à Pousser, the indoor vegetable garden brand!
For the quinoa tabbouleh:
Cook the quinoa according to package instructions and drain. Set aside.
Wash the tomatoes and cut them in 4. Peel and chop the red onion.
Wash and chop the mint. In a salad bowl, mix the quinoa, tomatoes, mint, onion and pistachios.
Season with salt, pepper. Mix and place in a container of the MB Original bento box.
In a small container, mix the lemon juice and olive oil. Pour the dressing into an MB Temple S sauce container.
For the Thai carrot salad:
Peel the carrots and cut them into thin strips.
Peel and chop the shallot. Wash and chop the Thai basil.
Mix everything and put it in the first half of the second container of the MB Original bento box.
In a small container, mix the lemon juice, toasted sesame oil and sesame seeds.
Pour the dressing into an MB Temple S sauce container.
In the bento food cup, place the oilseed mix of your choice.
For the fresh fruit salad:
Peel and dice the mango and kiwi.
Wash the raspberries.
Chop the basil.
In a bowl, mix the mango, kiwi, raspberries, basil and vanilla powder with the passion fruit juice.
Place the fruit salad in the second half of the second container of your bento box.
