Rinse and then cook the quinoa, following the instructions on the pack. Allow to cool.
Prepare the salad dressing and set it aside.
Combine the chopped avocado, celery and onion with the alfalfa sprouts. Use a fork to flake the tuna fish on top. Mix well, but be careful not to mush up the avocado.
Once cool, add the quinoa and combine. Top with the dressing