Pour the teff into a medium sized pot, add the water plus a pinch of salt and bring to a boil.
Reduce to a simmer, with lid on and leave for 6 minutes or until all the water has been absorbed.
Remove from the heat and let it sit for 10 minutes (lid on) before taking a fork and fluffing the teff.
Add all of the salad dressing ingredients into a jar and shake until it turns into a smooth, slightly thick consistency.
In a large mixing bowl combine the teff, cucumber, spinach, avocado and seeds.
Mix well and drizzle the dressing over the top of the salad. Season with salt and pepper to taste.