Certainly! One great option for a quick, nutritious, and satisfying lunch break meal is a quinoa salad with roasted vegetables. This dish is packed with protein, fiber, vitamins, and minerals, and it's easy to customize based on what you have on hand. Here's a simple recipe:

Quinoa Salad with Roasted Vegetables

Ingredients:

- 1 cup quinoa

- 2 cups water or vegetable broth

- Assorted vegetables (e.g., bell peppers, cherry tomatoes, zucchini, broccoli, carrots, red onion)

- Olive oil

- Salt and pepper to taste

- Optional: herbs and spices (such as thyme, rosemary, paprika)

- Dressing: 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, salt, and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Prepare the quinoa: Rinse the quinoa under cold water. In a saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

3. Prepare the vegetables: While the quinoa is cooking, chop the vegetables into bite-sized pieces. Place them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper, and any desired herbs or spices. Toss to coat evenly. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized.

4. Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.

5. Assemble the salad: In a large bowl, combine the cooked quinoa and roasted vegetables. Pour the dressing over the salad and toss gently to coat evenly.

6. Serve: You can serve this salad warm, at room temperature, or chilled. It's delicious on its own or topped with crumbled feta cheese, chopped nuts, or avocado slices for extra flavor and nutrition.

This quinoa salad with roasted vegetables is not only nutritious but also quick to prepare, making it perfect for a busy lunch break. Plus, it's cost-effective as you can use whatever vegetables are in season or on sale. Enjoy your meal!