One cup of quinoa has more calcium than a quart of milk, and the ancient grain has twice the protein of barley or rice.
Rinse the quinoa to remove the bitter coating. Add rinsed quinoa, water and salt to a saucepan and bring to a boil. Cook for about 20 minutes or until little rings seem to be coming out of the grain. Drain any excess water.
Meanwhile, heat the olive oil in a skillet and saute onion, garlic, carrots and broccoli until tender. Add sunflower seeds.
In a separate bowl, mix flaxseed oil, brewer's yeast, tahini, mellow miso and tamari to make dressing and blend well.
Toss quinoa, vegetables and dressing together, and serve.