Start by boiling the quinoa, if not already cooked. This should take around 20 minutes. To make the spiced yoghurt, place 2 tablespoons of yoghurt in a bowl. In a very small pan, warm the rapeseed oil on low heat, then place the cumin seeds and mustard seeds and wait until they have sizzled and popped, then pour them over the yoghurt, add salt and mix together. Taste and add more salt if required. Place the yoghurt on the quinoa, chickpea and avocado bowl, add the chilli sauce or chilli flakes, sprinkle pumpkin seeds and serve.
*Note: you can use cumin seeds and mustard seeds or either one, if you don't have both or have a preference.