Rinse the quinoa and cook in plenty of water with lots of salt at a low simmer until tender. Strain. Chop up the tomatoes, slice the radishes and pickles into thin quarter-rounds, roughly chop the bean sprouts. Dice the onion, grate the garlic, remove the marjoram from the stalks and dice it up. Remove the corn kernels from the stalks. In a dry pan, lightly toast the sunflower seeds. Remove from pan. Add some oil and cook the corn on high heat to lightly char some of the kernels. Remove from heat. Mix it all in a big bowl and taste for seasonings. Serve!