Cook the quinoa

• Rinse the quinoa and cook it in salted water until the grains open and the water is absorbed.
• Fluff with a fork and let cool.

Make the balsamic vinaigrette

• In a bowl or jar, combine the olive oil, balsamic vinegar, honey and black pepper.
• Whisk until emulsified and season with salt.

Prepare the cucumber

• Halve the cucumber, scoop out the seeds so the salad doesn't get watery, and dice it.

Assemble and marinate

• In a large bowl, combine the cooled quinoa, drained lentils, chickpeas and cucumber.
• Pour over the vinaigrette and toss well.
• Divide into lunch containers and refrigerate so the flavours marinate.