Sauté diced onion and red pepper in oil with cumin. Add quinoa and cook in vegetable stock. Towards the end, add zucchini and frozen corn to steam, and a can of black beans. Dress with the juice of a lemon and add feta.

This is a hit every single time.
https://cooking.nytimes.com/recipes/1015843-charlie-birds-farro-salad

Whatever grain you want (I sometimes do a blend of wild rice and quinoa which is good), roasted sweet potatoes, arugula, apple, pecans, goat cheese or white cheddar, dried cranberries. It’s great with balsamic vinaigrette. Sometimes I’ll add chicken.