Rinse 1 cup quinoa in a fine-mesh sieve under cold water until water runs clear. Combine rinsed quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and transfer to a bowl to cool slightly.

Dress and finish

While quinoa is warm, stir in 1 tablespoon olive oil and 2 tablespoons lemon juice. Add chopped parsley (1/2 cup), chopped mint (1/4 cup), sliced scallions, 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Chill briefly if making ahead; serve at room temperature.

Roasted Seasonal Vegetables

Preheat oven to 425°F (220°C). Toss 4 cups assorted seasonal vegetables (cut into uniform bite-size pieces) with 2 tablespoons olive oil, 1 teaspoon fresh thyme, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a rimmed baking sheet in a single layer.

Roast in the preheated oven for 20–25 minutes, turning once halfway through, until vegetables are tender and caramelized at edges. Remove from oven and let cool slightly before plating.

Pickled Market Cucumbers

In a small saucepan bring 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon salt to a simmer, stirring until sugar dissolves. Remove from heat and let cool 5 minutes.

Place 2 cups thinly sliced cucumbers in a jar or bowl with 1 tablespoon fresh dill (optional) and 1/4 tsp crushed red pepper flakes. Pour the warm brine over the cucumbers so they are submerged. Let sit at room temperature 20–30 minutes for quick-pickle (or chill at least 2 hours for stronger flavor). Drain slightly before adding to the bento plate.

Miso-Glazed Sweet Potato

Preheat oven to 425°F (220°C). Toss 2 medium sweet potatoes, sliced into 1/2-inch rounds, with a light coating of oil and place on a parchment-lined baking sheet in a single layer. Roast for 18–22 minutes until just tender and edges begin to brown.

While sweet potatoes roast, whisk together 1 tablespoon white miso paste, 1 tablespoon maple syrup, 1/2 tablespoon soy sauce, and 1/2 teaspoon sesame oil in a small bowl until smooth.

Remove sweet potatoes from oven, brush the miso glaze over the tops of each round, return to oven and broil or roast for an additional 2–4 minutes until glaze is bubbly and slightly caramelized (watch closely). Garnish with 1 teaspoon sesame seeds and sliced scallion before serving.