Put the quinoa in a sieve and wash it under the tap. * Put the quinoa in a saucepan, add 200ml water and let it simmer for 15 minutes. * Roast the pumpkin seeds in a pan without oil for about 2 minutes * Cut the radishes into thin slices, the spinach into thin strips and dice the avocado. Put them in a bowl and add the drained chickpeas. * Meanwhile, make the dressing: add the tahini, tamari, maple syrup and the water in a small bowl and mix until smooth. * Drain the quinoa when there is water left, add it to the bowl with vegetables and mix well. * Divide the salad between 2 deep plates and serve with the pumpkin seeds and possibly some pepper and salt.
Replace the quinoa for couscous and you don't need a pan anymore!