In a lidded container, lay a base of quinoa, then a mix of rinsed and dried greens like baby arugula, torn kale and/or radicchio, and lettuces.
Layer in roasted veggies. Try carrots, sweet potatoes, or cauliflower. Got an extra 2 minutes? Slice fresh radishes or fennel.
Top with roasted chickpeas, toasted pumpkin and sunflower seeds, and fresh herbs.
Pack dressing separately so the salad stays crisp.