Bring water to a boil in a small pot. Season with salt and add the rinsed quinoa. Reduce the heat to low, cover and simmer until all the water is absorbed, 20 to 25 minutes. Turn the heat off and let it stand covered for a couple of minutes. Fluff the quinoa with a fork.
Preheat the oven to 200°C. Toss the broccoli florets in olive oil or sesame oil, season with salt, pepper, and paprika. Roast for about 15-20 minutes, tossing in between, until the broccoli is slightly charred. Alternatively, char-grill the broccoli florets on a griddle pan.
Meanwhile, whisk together the ingredients for the dressing in a medium sized bowl. Taste and adjust seasoning — add more red pepper flakes for heat, soy sauce for saltiness, maple syrup for sweetness, or vinegar for zing. You can refrigerate the dressing for upto 10 days in a mason jar, just shake well before use.
To serve, divide the quinoa among individual bowls, and top with the charred broccoli, diced cucumber, sliced avocado, and pickled purple cabbage. Sprinkle sesame seeds and sunflower seeds on top. Drizzle dressing as required.
Recipe by Sprig & Vine at http://sprigandvine.in/asian-quinoa-salad/