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| Post-kidlet lunchbox |
As noted below, I didn't get a chance to snap a photo of this one when I first put it together as I would've liked. But it looks like the kidlet was only really interested in the grapes and bell pepper (and a bit of the mayo and yogurt). So, the contents are a little worse for wear, and you don't get to see the full spread, but I figured it was still worth sharing the photo so I could at least show off the adorable bat-shaped egg. 🦇
Protein
Hard-Boiled Egg
I really wish I'd had the time and forethought to take a photo of this one. I got this adorable little egg press and made a cute little bat-shaped egg. It came out perfectly and I had intended to take a photo, but the kidlet was off to Nana's house for a sleepover tonight and in all the excitement and rushing around I forgot to do the photo thing.Starch
Butternut-Quinoa Salad
Slightly adapted from Well Plated
I made baked squash kibbeh for dinner last night and had a bit more squash than the recipe needed, so I made a small batch of salad to go in the kidlet's lunch.Ingredients
Salad
- 200g cooked cubed butternut squash
- 1/2 tsp. olive oil
- 1/2 tsp. maple syrup
- salt and pepper to taste
- 1/4 c. uncooked quinoa
- 1/2 c. vegetable broth
- 1 Tbsp. fried onion
- 2 Tbsp. dried cranberries
- 1 Tbsp. fresh parsley
Dressing
- 1/2 Tbsp. cider vinegar
- 1/2 tsp. grainy mustard
- 1/2 tsp. maple syrup
- salt and pepper
- 1 Tbsp. olive oil
Directions
Salad
- Combine squash, olive oil, maple syrup, salt, and pepper and cook over medium heat until squash is lightly browned.
- Bring quinoa and broth to a boil, cover, and simmer for 15 minutes. Remove from heat and leave covered for 5 minutes, then fluff with fork.
- Combine all salad ingredients and mix well.
Dressing
- Combine vinegar, mustard, maple syrup, salt, and pepper and mix well.
- Slowly drizzle in olive oil while whisking vigorously.
- Pour dressing over salad and mix well.
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