In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then lower the heat to maintain a gentle simmer. Cook until the quinoa absorbs all the water, about 10 to 15 minutes.

Once cooked, remove the pot from heat, cover it, and let the quinoa steam for 5 minutes. Then, fluff it with a fork and set aside to cool.

In a medium skillet, combine raw sunflower seeds and olive oil. Cook over medium heat, stirring frequently until the seeds are fragrant and lightly golden, then remove from heat and let cool.

In a large serving bowl, combine the chopped romaine, shredded carrots, chopped cabbage, radishes, and dried cranberries. Add the cooled quinoa and toasted sunflower seeds to this vibrant mix.

In a blender or small food processor, add all dressing ingredients. Blend well until smooth and creamy. Taste and adjust seasoning if necessary.

If serving immediately, drizzle the dressing over the salad and gently toss to combine. If saving for later, store the salad and dressing separately and toss just before serving.