Combine quinoa and water in a pot. Bring to a soft boil on stovetop. Reduce to a simmer with lid on. Stirring every so often until you see the outer ring of the quinoa separate. This is when it's fluffy and perfect (about 15 minutes max).
In a large salad bowl, combine all the ingredients except the avocado, dressing and seasoning. Once quinoa is ready, mix it in with the salad. You want the quinoa to be hot so it warms the ingredients. Drizzle dressing over top of salad and top with chopped avocado, cilantro, sea salt and pepper.
*I mixed white and brown quinoa.
**I used a mandolin to thinly slice the beets, but you could just use a cheese grater if you prefer.