Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes.
Place the brussel sprouts and red pepper on a baking tray, drizzle a little olive oil over them and bake for 10 minutes.
Drain the water from the can of chickpeas and pat them dry with kitchen towel pieces. Mix the chickpeas with the turmeric then add to a frying pan with 1 tsp. of olive oil. Fry over a medium heat for 8 minutes.
Peel the avocado then slice finely.
Mix together all the ingredients for the dressing except for the water. When everything is well combined add in the hot water, one tablespoon at a time, to thin the sauce.
Add everything to a bowl then serve with 1 tablespoon of dressing drizzled on top.