In a medium saucepan, combine the quinoa and water. Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.
Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.
To the quinoa, add the blueberries, green onions, avocado and feta. Stir to combine.
In a small bowl, whisk together the lime juice, olive oil, agave nectar, salt and pepper.
Pour the dressing over the quinoa salad and stir to combine. Serve or refrigerate, covered, until ready to serve.