Prepare the crispy quinoa: Preheat the oven to 375°F. In a medium bowl mix together the quinoa with olive oil and salt until the quinoa is coated. Spread the quinoa in a single layer on a parchment lined baking sheet. Bake for about 25 minutes, stirring every 10 minutes to cook evenly, until the quinoa is crispy.
Whisk together peanut rayu, apple cider vinegar, ginger, salt and pepper in a small bowl.
Add cucumbers, lettuce, crispy quinoa, onions, and avocado to a medium bowl.
Drizzle the peanut rayu mix over the salad, then gently toss all the ingredients.
