(Stephen Yang/Wall Street Journal ) Chef Dan Kluger dresses a spicy quinoa salad with cucumbers, cherry tomatoes, corn and mixed greens, with a vinaigrette.
How to Spice Up a Brown-Bag Lunch
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OCTOBER 04, 2012
Sarah Rose , WSJ

It helps to think of lunches as an addendum to family dinner menus, New York chef Dan Kluger suggests. A roast chicken and veggies will make their way onto a chopped salad, or into a grain salad, for instance.
Read more: WSJ