Preheat the oven to 200°C/180°C fan. Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

Meanwhile, quarter the radish. Halve the cucumber lengthwise and slice it. Zest and juice the lemon into a large salad bowl. 

Add the Dijon mustard, agave, chia seeds, olive oil, rice vinegar, salt and pepper to the lemon juice and zest. Whisk until fully combined - this is your dressing. 

In a second bowl, toss the sunflower and pumpkin seeds in the soy sauce and sesame oil. Place the seeds on a lined baking tray and bake for 5-8 min or until starting to brown.

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then cube it.  

Add the rocket, spinach, radish, cucumber and quinoa to the dressing. Top with the avocado and toasted seeds.