I prefer to use persian cucumbers for this recipe because they tend to have a smaller diameter, perfect for toddlers. I used a mix of black and white quinoa for this recipe, but any variety will work. I received a handheld slicer for my birthday last year and highly recommend one if you do a lot of thin slicing. It really cuts down my food prep time when slicing is involved. Other variations on this recipe include replacing the hummus with smashed garbanzo beans (just mash them with a fork) or baba ganoush. My son loves it all three ways.
Quinoa more than triples in volume after it is cooked (1/2 cup dry quinoa yields about 1 2/3 cup cooked), so this is a great recipe to make when you have another use for the quinoa.
2 persian cucumbers, sliced just thick enough to hold the weight of the other ingredients
1/4 cup cooked quinoa (or about 1 cup, cooked)
1/2 cup hummus
Place a small amount of hummus on top of each cucumber slice and top with a sprinkling of quinoa. These won't keep too long in the refrigerator once assembled because of the sliced cucumbers, but all of the ingredients can be made ahead of time and assembled quickly.