In a medium sized saucepan heat 2 tablespoons of the olive oil over medium heat. Add the scallions and sauté for 2 to 3 minutes until tender. Add the water, turn the heat to medium high, and bring to a boil. Add the quinoa and return to a boil. Reduce the heat to medium low, cover, and simmer until the water is absorbed, 10 to 14 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover, fluff with a fork, and let come to room temperature.
Meanwhile, in a blender or a food processor puree the rice vinegar, honey, sesame oil, remaining tablespoon olive oil, soy sauce, mint, salt and pepper. Set aside.
Place the cooled quinoa in a bowl, and add the carrots and the dressing and toss to thoroughly combine. Turn it into a shallow serving bowl and arrange the avocado attractively on the top. An extra drizzle of olive oil and a bit more salt and pepper is nice.