Add 100 g quinoa, 500 ml water, and a pinch of salt to a saucepan. Bring to a boil on the stovetop.

Cook the quinoa for 15 minutes until tender. Drain it thoroughly through the fine-mesh strainer.

Heat 3 tbsp olive oil in the non-stick frying pan over high heat. Add the drained quinoa.

Sauté the quinoa for about 5 minutes, stirring regularly. Continue until all excess moisture evaporates.

Add 25 g pumpkin seeds, 25 g sunflower seeds, black pepper, garlic powder, chili powder, and salt. Sauté for 2 to 3 minutes.

Transfer the spiced quinoa mixture to a plate. Leave it to cool to room temperature.

Add 80 ml olive oil for dressing, lemon zest, lemon juice, raw tahini, honey, parsley leaves, mint leaves, garlic clove, salt, and pepper to the small blender. Blend on high speed until emulsified.

Add up to 60 ml water to the dressing. Blend briefly until it reaches a pourable consistency.

Arrange the lettuce hearts, sliced radishes, avocados, spring onion, and halved cherry tomatoes on the serving platter. Scatter the fresh mint over the vegetables.

Add the cooled spiced quinoa over the vegetables. Pour the dressing evenly over the salad.

Sprinkle 100 g crumbled feta cheese over the salad. Serve immediately.