Combine rinsed quinoa and vegetable broth (or water) in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.

Preheat your air fryer to 375°F (190°C). In a bowl, toss broccoli florets with 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Place broccoli in a single layer in the air fryer basket. Cook for 8-12 minutes, shaking the basket halfway through, until tender-crisp and slightly charred. (Alternatively, you can steam or blanch the broccoli until tender-crisp). Set aside to cool slightly.

While quinoa and broccoli are cooling, prepare the dressing. In a small bowl, whisk together tahini, lemon juice, minced garlic, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Gradually add cold water, 1 tablespoon at a time, whisking continuously, until the dressing reaches a smooth, pourable consistency. You might need 2-4 tablespoons.

In a large mixing bowl, combine the cooled quinoa, cooled air-fried broccoli, halved cherry tomatoes, diced cucumber, finely diced red onion, and chopped fresh parsley.

Add the diced avocado to the bowl. Pour the lemon-tahini dressing over the salad ingredients. Gently toss everything together until well combined and coated with the dressing. Be careful not to mash the avocado.

Stir in the toasted sunflower seeds just before serving for added crunch.

Serve immediately as a 'spoon salad' in bowls, allowing easy scooping of all ingredients together.