Wash the quinoa in a sieve and place in a pot with 500ml of water and a pinch of salt. Bring to the boil then let this Simmer for 12-15 minutes until the water evaporates and the quinoa is cooked through. Fluff with your fork and leave to the side.
Cut up the avocado into slithers. Plate the rocket and avocado equally in two bowls.
Whisk the miso, sesame oil, grated ginger, cayenne and lime juice. Add the quinoa to the veggies and pour over the dressing.
Top with pumpkin and sesame seeds to serve.