Rinse quinoa, pour into a medium sized pot and add 2 cups of water. Bring water to the boil. Turn heat to low and cook, covered for 15 minutes. Allow to stand, covered for a further 5 minutes. Fluff the quinoa with a fork. (If you don’t see tiny spirals separating from and curling around the quinoa seeds, or if they are still crunchy, return to stovetop and cook for a further 5 minutes on a low heat.)
Prepare vegetables. Using a julienne peeler, create spirals of cucumber and carrot. Slice avocado.
Mix salt, pepper, rice vinegar and sesame oil well to create a dressing.
Using two bowls, portion ingredients evenly – quinoa, carrot, avocado, cucumber and nori. Top with dressing and sprinkle with toasted sesame seeds.