Rinse and drain the quinoa and combine in a small saucepan with 2 cups water and sea salt. Bring to a boil, reduce heat, cover the pot and simmer for 15 minutes.
Turn off the heat and transfer the quinoa to a bowl. Set aside until it cools.
Prepare the veggies: Lightly blanch the asparagus and cut into 1-inch pieces, discarding the tough ends. Blanch the corn kernels.
In a mixing bowl, combine the cooked quinoa, tomatoes, corn, asparagus, olives and mint. In a small bowl, whisk together the olive oil, lemon juice, raspberry vinegar and sea salt. Pour the dressing over the quinoa and veggies and toss.
Slice the avocado and drizzle with a little lemon juice. To serve the salad, fan about 6 slices of avocado on each plate and top with about a cup of the salad mixture. Sprinkle with toasted pumpkin seeds and freshly ground black pepper.
Published on May 28, 2010