Start by cooking the quinoa: rinse it well, then toast it lightly in a dry skillet over medium heat until fragrant, about 2 minutes. Cook in boiling water (2:1 ratio) for 12 minutes until fluffy. Fluff with a fork and set aside to cool slightly.
While the quinoa cooks, season the chicken breasts with salt, pepper, and minced garlic if using. Heat olive oil in a non-stick skillet over medium-high heat. Sear the chicken until golden brown on both sides, about 8-10 minutes, until cooked through and internal temperature reaches 75°C (165°F). Let rest for a few minutes, then slice into strips.
Bring a small pot of water to a gentle simmer. Add the frozen edamame and cook for 3 minutes until bright green and tender. Drain and shock in an ice bath to stop cooking and preserve color.
Prepare the carrots by julienning or slicing them thin. Thinly slice the cucumber as well, aiming for a crisp, refreshing texture. Arrange the vegetables in separate sections of your bento box.
Mix the hummus with a squeeze of lemon juice to brighten the flavor. Place a dollop of hummus in one compartment of the box. Toast sesame seeds in a dry skillet over low heat until golden, about 3 minutes, then sprinkle over the hummus or vegetables for added crunch.
Assemble the bento: arrange the sliced chicken, cooked quinoa, blanched edamame, and fresh vegetables in their designated sections. Add the hummus with sesame seeds on top or on the side for dipping. Drizzle a little olive oil over the chicken if desired.
Finish by sprinkling additional sesame seeds and herbs if you like. Close the box securely and let sit for 5 minutes to allow flavors to meld. Serve at room temperature or pack for later enjoyment.
