Rinse the quinoa thoroughly then strain. Heat the water in a saucepan and when it boils, add the quinoa. Lower the heat and simmer gently for 15 minutes or until soft, adding more water as necessary.
Meanwhile heat a skillet over medium heat and add the olive oil. Add the pumpkin seeds and cook over low heat until they become fragrant and begin to change color, about 2 minutes.
Top each serving of quinoa with slices of avocado, a tablespoon of the pumpkin seeds and olive oil and a pinch of sea salt.
