Cook the quinoa in a pan of boiling water for 15 minutes. Drain and rinse through with cold water.
Meanwhile, wipe the garlic halves around a clean bowl. Add the pumpkin seeds, blueberries, sunflower oil and red wine vinegar and mix well. Combine with the quinoa.
Lightly toss together the avocado, beansprouts, beetroot and watercress. Serve with the quinoa.