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Preheat the oven to 190C fan.
Cook the quinoa in plenty of water for 10 minutes, then drain well. Spread onto a large baking sheet and drizzle with a little olive oil. Bake for 25-30 mins, stirring every 10 minutes, until golden and crispy.
Roast the pumpkin seeds on a shelf below the quinoa for 7 minutes, then add the sunflower seeds, flaxseeds and sesame seeds and roast for another 10 minutes, or until golden, tossing once or twice. Remove from the oven and add the chia seeds and tamari (add the lesser amount if your preference for saltiness is lower). Use a fork to toss everything together and return to the oven for 2 more minutes.
Add the quinoa and seed mix into a jar and shake. Store in the cupboard for 5 weeks or more.