Cook the quinoa as described on the packaging and let cool down. Meanwhile cut bell pepper and cherry tomatoes into cubes. Rinse and drain the chickpeas.
As soon as the quinoa is cooled down, combine all ingredients in a suitable lunch box.
For the yoghurt-dressing simply mix the ingredients listed above, add salt and pepper to taste and store separately in or outside of the lunchbox until you eat the salad.
Notes
*the recipe for my quinoa balls can be found here.