Bring quinoa and water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and the liquid has been absorbed, about 15 to 20 minutes. Allow to cool and fluff with a fork.
Add dressing ingredients to a large salad bowl and whisk together until combined.
Place quinoa, arugula, fennel, carrot, radish and pumpkin seeds into the bowl and toss well to mix everything together.
Add avocado and mix gently.
Divide between individual serving bowls and enjoy!