For the quinoa baguette, rinse the quinoa well and steam with just under twice the amount of water in a steamer for 12 minutes. (Alternatively, cook in a pot of water for about 15 minutes).
Puree the cooked quinoa with 120 ml of water, the oregano and salt with a blender. Spread the mixture in a rectangular shape on a baking tray covered with baking paper, making 2 – 3 baguette bases.
Bake in a preheated oven at 200 °C convection oven for about 20 minutes until the bottoms are firm. For the hummus, peel the garlic cloves and puree with the chickpeas, rice milk, lemon juice and hazelnut puree, season with salt, pepper and a little chili powder.
For the topping, toast the hazelnuts without oil and chop. Wash basil, arugula and tomatoes. Pluck the basil and slice the tomatoes.
Spread the hummus on the baguette bottoms, put the basil on top. Place the tomato slices on top and sprinkle with arugula and the chopped hazelnuts.
Season the quinoa baguette with salt and pepper.