Food52
This recipe lends itself to a week's worth of filling vegetarian lunches; I recommend making it on Sunday and partitioning the lentil/quinoa mix into portions, then keeping the pickled vegetables in a separate container at work. That way, you can heat up the lentil mix, then top it with a riot of color. Your coworkers will be jealous. Tips: The lentil mix will keep easily for a week, but the pickle will start to wilt after about 2-3 days. If you intend to eat this Monday through Friday, I recommend making two smaller batches of pickle - one on Sunday night, one on Wednesday evening. The quinoa should be pre-cooked, and quinoa is a grain that keeps well when cooked. I recommend cooking more than you need and using this protein-laden grain in a few dinners, or stirring it into oatmeal in the morning. The goat cheese adds a lovely tangy, creamy flavor to this dish, but can easily be left out to make this vegan. I would recommend replacing the flavor with additional spices and a little coconut cream.