Rinse quinoa under cold water to remove bitterness.
Combine quinoa and water in a pot and bring to a boil.
Reduce heat, cover, and simmer for about 15 minutes until water is absorbed.
Fluff quinoa with a fork and let cool.
Prepare your vegetables: slice avocado, halve cherry tomatoes, and shred carrots and cabbage.
In a bowl, layer cooked quinoa as the base.
Arrange the sliced avocado, cherry tomatoes, carrots, red cabbage, and spinach on top.
Drizzle with tahini or your favorite dressing.
Sprinkle with fresh herbs and season with salt and pepper.
Serve immediately or store for later.