Easy Meal Prep Vegetarian PCOS Lunch - Quinoa and Chickpea Salad

1. Rinse the quinoa under cold water. 2. In a medium saucepan, bring water to a boil. Add the quinoa, reduce heat to low, cover and simmer until quinoa is tender and the water has been absorbed, about 15 minutes. 3. While quinoa is cooking, chop the cucumber, bell pepper, and onion. Halve the cherry tomatoes. 4. Rinse and drain the chickpeas. 5. In a large bowl, combine the cooked quinoa, chopped vegetables, and chickpeas. 6. In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper. 7. Pour the dressing over the salad and toss to combine. 8. Serve immediately, or refrigerate for later use.