@merpreb -- my daughter makes a salad that I really like that is great for lunches. It's probably pretty flexible for adding different veggies you like.

Alyssa’s Quinoa Salad
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2 cups red, white or black quinoa (cooked according to package directions)
1 cup mango chunks (frozen and thawed is okay)
1 ½ cups black beans (drained and rinsed)
1 cup edamame, use frozen and cook according to package directions
1 whole red, yellow and orange pepper, diced
1 cup broccoli florets (steamed or raw)
½ cup cilantro, finely chopped
2 tablespoons rice wine vinegar
½ tablespoon olive oil
1 tablespoon Newman’s Own Lite Raspberry Walnut Vinaigrette
½ teaspoon salt
Ground black pepper to taste
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Toss all ingredients in a large bowl and serve at room temperature or chilled.
Feel free to add more vegetables, such as yellow or orange peppers, or increase the amount of beans for added fiber and nutrients. This recipe is great served with grilled chicken or served alone, and works as a meal or side dish.

@parus
I have a few favorites that are great for lunch or dinner.
Taste of Home recipe for Black Beans with Brown Rice includes peppers, onions, canned tomatoes, apple cider vinegar. This is awesome.
Farro and Corn Salad from the Food Network uses corn, tomatoes, arugula, farro or barley.
Lentil Quinoa Salad from Melissa d’Arabian of the Food Network (I added peanuts and carrots)
Mayo Free Broccoli Salad with Honey Yogurt Dressing includes peas,onions,sunflower seeds,edamame, tomatoes.This is an awesome tasting salad from http://www.sugarfreemom.com. Add dressing before each serving to keep veggies crunch.

I toss chia and flaxseeds into salads or stews etc. Like grilled chicken leftovers over salads. Have flipped many a veggie burger for lunch with a side of avacado..no bun needed...or hard boiled egg.

If you are interested in trying these but can’t find the recipes I can post it for you.

Lunch can be a quandary sometimes...don’t forget your fruits.

Regards from Mary