Heat the quinoa and broth in a small saucepan. Bring to the boil, then reduce heat, cover and cook until the liquid has been absorbed and the quinoa is tender (about 15 minutes). Uncover, fluff the quinoa with a fork and set aside to cool completely.
Meanwhile, place the mango, avocado, spring onions, coriander, mint and sesame seeds in a bowl. Once the quinoa has cooled, add to the bowl and toss to combine.
Combine all the dressing ingredients and pour over salad. Gently toss and divide between bowls. Scatter with extra sesame seeds, to serve.
Note: If making this ahead of time, leave the avocado and herbs out and toss them through just before serving.