Place the quinoa in a fine strainer and rinse it under cold water. Rub the grains gently with your fingers. Drain well before cooking to remove excess moisture and natural bitterness.

Heat a dry skillet over medium heat. Add the drained quinoa and toast it for several minutes. Stir often until the grains smell nutty and begin making light popping sounds.

Transfer the toasted quinoa to a saucepan. Add two cups of water and a small pinch of salt. Bring it to a boil, then cover and simmer for about 15 minutes.

Remove the cooked quinoa from the heat and let it sit covered for five minutes. Fluff it gently with a fork. Spread it in a bowl and allow it to cool slightly.

Wash all vegetables thoroughly before cutting them. Dice the cucumber and bell pepper evenly. Slice the carrot and onion thinly. Halve the tomatoes for easier mixing and serving.

Add lemon juice, olive oil, honey, Dijon mustard, garlic, salt and pepper to a small bowl. Whisk everything until smooth. Taste the dressing and adjust the seasoning if needed.

Add the cooled quinoa, cucumber, bell pepper, carrot, tomatoes, onion, parsley and pumpkin seeds. Pour the lemon dressing over everything. Toss gently until the ingredients are evenly coated.

Let the salad rest for five to ten minutes before serving. This short resting time helps the quinoa absorb the dressing. Serve fresh with extra parsley or lemon wedges.