Start by cooking the quinoa: place it in a saucepan, add 2 cups of water, bring to a boil, then reduce heat and simmer for about 15 minutes until fluffy and tender. Fluff with a fork and set aside.
While the quinoa cooks, season the chicken breasts with salt, pepper, and a splash of soy sauce. Heat a skillet over medium-high heat and add a little oil.
Place the chicken in the hot skillet and sear for 4-5 minutes per side, until golden brown and the internal temperature reaches 75°C (165°F). Once cooked, transfer to a plate and let rest for 5 minutes.
Slice the rested chicken into thin strips. Meanwhile, chop the carrots into matchsticks and slice the cucumber into similar strips for a fresh, crunchy texture.
Preheat the oven to 200°C (390°F). Toss the drained chickpeas with spices like cumin and paprika, then spread them on a baking sheet. Roast for about 15 minutes until crispy and golden.
Assemble your bento box by dividing the cooked quinoa into sections, then neatly arranging slices of chicken, crunchy carrots, and cucumber. Add dollops of spicy smoked hummus in a separate section.
Place the crispy roasted chickpeas into another section of the box, adding a satisfying crunch to each bite.
Finish by drizzling a small amount of soy sauce or tamari over the chicken and vegetables to enhance the umami flavor.
Seal the bento box and enjoy immediately, or store in the fridge for up to 2 days, ensuring ingredients stay fresh and crisp.
