Cook the quinoa (if not already cooked): Rinse ¼ cup dry quinoa under cold water. In a small pot, combine with ½ cup water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 10–12 minutes until fluffy. Let it cool slightly.

Season the quinoa: Stir in a dash of turmeric, black pepper, and 1 tbsp olive oil while the quinoa is still warm. Mix well to coat evenly.

Assemble the salad: On a plate or shallow bowl, spread the warm quinoa as a base.

Add the toppings: Scatter the chopped apple, sauerkraut or fermented red cabbage, and pumpkin seeds over the quinoa.

Serve warm or at room temperature.