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Shamrock Bento

A couple of weeks ago I saw a bag of quinoa at Costco and decided to give it a try. I then left it on my kitchen floor to mope dejectedly while I tried to figure out what to do with it. This morning I was too lazy to cook rice, so I decided to give the poor thing some attention and try something new.

Shamrock Bento

Not that you can see it… haha! I ended up hiding it under a cut cabbage leaf to add more green to my St. Patrick’s Day bento. I boiled it according to the package directions and then added it to the thermal jar of my Zojirushi Mini Bento. To cut the leaf, I placed the cover on top of the cabbage leaf and simply cut around the edges with a knife.

To make the shamrocks, I painted cheese hearts and stems. I had tiny hearts and a medium one as well, so I used the medium one for the big clover and the mini for the wee little ones on the side.

Shamrocks

I used one drop of green food coloring mixed together with one drop of neon food coloring. I sprinkled some green hana ebi for more color. In the side dishes I have some leftover butter yaki vegetables including eggplant, zucchini, won bok, and bean sprouts. In the smallest dish I have some edamame and a strawberry cut in half.

St. Patty's Bears

To add some color, I added a clementine on the side. You can see my lil’ St. Patty’s Day bears guarding it here. Hope you all have a Happy St. Patrick’s Day! Those of you going drinking, please stay safe!

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  • Love it – so cute. What did you think of the quinoa? I keep meaning to try it!

  • Pingback: Shamrock Bento – Bento Central()

  • if you have a rice cooker, you can make quinoa in it (use the brown rice setting, if you have one). I like to make cold quinoa salad (quinoa, guacamole, sour cream, chopped tomatoes and chopped hard boiled egg), it might sound weird, but it’s good!

  • I like your idea to put the cabbage under the cheese shamrocks. It really give some color textures, very nice! Love this green bento 🙂

  • Sweet! I love how the little bears are “guarding” it :o)

  • I love quinoa, I use it in my bento often. I like it cold as a salad with, feta, black olives, spinach, a little olive oil and lemon juice. I love it with the cabbage leaf! Did you like it. I also make it in my rice cooker.

  • I just had to mention this. My husband came home from work when I was writing my comment. He said that 2 of his co-workers came up to him to ask him questions while he was eating lunch (quinoa salad bento) they both commented on his lunch. One said did you make that (he just laughed, said yeah, right) his co-worker said wow, if he had lunches like that he wouldn’t buy his next door! (There is a resaurant right next door to the shop where he works). Thanks for all your help!

  • Oh that’s adorable and so green as well 🙂 Happy Saint Patrick’s Day!

  • I really love the green of your shamrocks ^-^ Your bento looks delicious 😉

  • It was interesting. I didn’t really care for it plain, so I’ll try some kind of salad next. It’s very pretty!

  • So I’ve been told! I’m not sure I want to use the brown rice setting though. Mine takes 90 minutes. 🙁

  • Thanks Lia!

  • They did a good job, cause I forgot it at home. lol

  • I did like it, but felt it needed some sauce or something. The crunch was really interesting.

  • Thanks Patty!

  • Thanks Lil’chan!