@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
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
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.