Place quinoa in rice cooker, cooking length depends on amount of quinoa used. Cook until fluffy and soft.
Cut up my tomatoes, cucumbers and onion.
Drain and rinse chickpeas.
Cut up my lemon into 5 small wedges.
Split up ingredients into portions of 5 and line them up in glass meal prep containers. Place one lemon wedge on top of each bowl.
Refrigerate until ready to eat. Squeeze lemon wedge and top with a scoop of hummus. Enjoy!

1-2 cucumbers
1 container red cherry tomatoes
1 small onion
1 lemon
1 can chickpeas
1-2 cup quinoa
One small container of plain hummus