Preheat wok over medium heat. Add oil and once heated, add in the onions and peppers. Cook until the onions softened, 2 to 3 minutes. Toss in the cauliflower and ginger, continue to cook, stirring occasionally until the cauliflower begins to brown and is just tender, 4 to 6 minutes.
Add in 1 tablespoon soy sauce, followed by 1 tablespoon vinegar. Scrape up the loose bits in the wok and add another tablespoon of each, cooking until the liquid is absorbed. Taste and add 1 more tablespoon of each if desired. If ready, add in sesame seeds and remove from heat.
Serve cauliflower over quinoa with two tablespoons hummus, sesame seeds, and a drizzle of soy sauce if desired.
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