Cook the quinoa as directed on the package. Add a broth dice to the boiling water. Pour off the water and pour the quinoa on a saucer.
Crumble over the cheese.
Cut the beets into coarse chunks and place them in a bowl with drained chickpeas, 4 tablespoons lemon juice, cumin, 1 tablespoon oil, 1 teaspoon salt and 2 tablespoons pepper. Mix smoothly with a mixer rod.
Break the broccoli into bouquets. Boil them in lightly salted water for about 2 minutes. Add the peas when about 1 minute remains. Pour in a strainer and cool down lightly in cold water.
Add broccoli and peas to the quinoa. Pour over 2 tablespoons lemon juice and 1 tablespoon oil. Turn in the salad. Serve with hummus.