In a large saucepan, fry the onion, garlic and ginger in the coconut oil over medium heat for 5 minutes, stirring occasionally.

Stir in the quinoa, then lower the heat and cook for 1 minute.

Pour in the water and add the turmeric and a pinch of salt. Bring to the boil then simmer for 15 minutes.

Toast the sunflower, sesame and cumin seeds in a dry frying pan for 6 minutes, shaking the pan to make sure they're evenly done.

Now it's time to assemble your salad. Get a big salad bowl and add the quinoa, toasted seeds, chickpeas, grated carrot, tomatoes, and fresh coriander. Mix gently before serving. You can store it in the fridge for a few days if you want to use it for packed lunches.