Cook the Quinoa:
Rinse the quinoa under cold water to remove any bitterness.
In a medium saucepan, bring the water to a boil, add the quinoa, and reduce to a simmer.
Cover and cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
Remove from heat and let it cool.
Prepare the Salad:
In a large mixing bowl, combine the cooked quinoa, pumpkin seeds, chickpeas, sunflower seeds, avocado, parsley, red bell pepper, and cucumber.
Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Combine:
Pour the dressing over the quinoa salad and toss everything together until well combined.
Serve:
Serve the salad fresh, either chilled or at room temperature.