Quinoa a la Mexicana

Name: Quinoa a la Mexicana
Ingredients: ½ cup white, red, or tricolor quinoa, rinsed; 5 Tbsp. avocado oil, divided; 1¼ tsp. Diamond Crystal kosher salt, divided; 1 large English hothouse cucumber (about 12 oz.); 2 bunches scallions (about 16 scallions/6 oz.), trimmed, cut into 1 pieces (about 2½ cups); 10 oz. Sun Gold or cherry tomatoes (about 2 cups); 1 tsp. freshly ground black pepper; ¾ cup (lightly packed) cilantro leaves; 1 lime, zested and juiced (about 1 Tbsp. zest and 2 Tbsp. juice); 1 avocado, cut into ½ cubes