Simmer the quinoa in the water for 15 minutes until tender but with bite, drain, refresh under cold water and drain well.
Bring a small pan of water to the boil, add the sugar snap peas and simmer for 2 minutes, drain and refresh under cold running water.
Heat 1 tbsp of the olive oil in a frying pan, add the paprika, chilli flakes, chickpeas, sunflower and pumpkin seeds and gently fry for 2 minutes until the chickpeas and seeds are well coated with the spice mix, leave to cool.
Pour the quinoa into a bowl, add the spiced chickpeas and seeds, the sugar snap peas, red pepper, red onion and chilli and stir to combine.
Whisk together the remaining tablespoon of oil and the tamari stir through the salad and serve.