Add quinoa and water to small saucepan and bring to a boil.

Reduce heat to low and cook, covered, for 15 minutes. Let stand, covered, for 5 minutes. Fluff quinoa with a fork.

Heat saucepan and add coconut oil and quinoa, cook several minutes. Add scallions and salt to taste.

Blend all sauce ingredients together in food processor until combined.

Toss the carrots, beets and mint lightly in lemon juice and sea salt to taste.

Assemble the bowl. Top the quinoa with greens, avocado, beets, carrots and sauce. Garnish with mint.