Rinse the uncooked quinoa through a sieve with cold water, for 2 minutes, then drain well.
Place the quinoa in a medium saucepan with 400ml cold water, bring to boil, cover and simmer on a low heat for 15 minutes.
Remove from heat, carefully fluff with a fork, cover and stand for 5 minutes, then spread onto a large flat platter to cool.
In a large non-stick frying pan, add the oil, sauté the sliced leeks until translucent and soft, season with sea salt, white pepper and garlic granules.
Add the frozen peas to the sautéed leeks and continue to cook for 5 minutes, then remove from heat to cool.
Add sautéed leeks to the cooked quinoa, add the pumpkin seeds.
In a measuring jug, add the olive oil, apple juice, honey mustard, agave nectar, sushi seasoning vinegar, season with sea salt and black pepper.
Add the chopped mint, coriander and toasted sesame seeds.
When the salad is completely cooled, add the cubed chunks of avocado, mix through the salad then pour over the dressing.