I've been making quinoa for lunches lately, and developed a pretty good cold quinoa/veggie "salad" that lasts all week if I make a big batch on Sundays.
Quinoa is awesome because its packed with protein, is a blank slate for whatever flavors you decide to add, and its gluten-free. Bolivia has this stuff coming out its ears, and in every variety you can imagine: white, red, pink, black, and its cheap. I've found that here, natural grocery stores like Good Earth and Pogue's Run have it in bulk which seems to be less expensive than buying the packaged bags at bigger grocery stores.
I won't give an exact recipe since you can add whatever veggies and amount or type of dressing you like, but here's the gist of what I've deemed Quinoa w/ Lemon and Veggies!
Soak your quinoa in a bowl of water for a few minutes and then rinse it in a colander. I believe there are exact ratios of water to quinoa when cooking (like rice) but I've found that covering the quinoa with water by about an inch does the trick. I used about 2 cups of quinoa, brought it all to a boil, reduced to simmer and covered with a lid. Mine was done in about 10-15 minutes and then you can fluff it with a fork.
I sautéed yellow peppers and zucchini. I also added grape tomatoes, chopped parsley and diced up a block of feta.
For the dressing, I whisked together the zest and juice of 2 lemons, salt, pepper and olive oil. Looks like a lot of dressing? It is, but that's because I dress it lightly and then keep the rest in a container in the fridge to add when I eat it so it doesn't get soggy.
Combine everything and voila! Its a great light lunch and also perfect to get into when the 3pm munchies hit.
I'm trying to be good this week with eating because I have a feeling when Super Bowl weekend hits, I'm going to be very, very bad!