In a small pot, place 2 cups of water with 1 cup of quinoa and a pinch of salt.
Bring water to a boil, and then reduce heat to medium high.
Simmer until most of the water has been absorbed.
Turn heat to low, cover and cook for another 10-15 minutes. Quinoa is cooked when translucent, a small white ring will emerge around the grain’s edge.
Remove from heat and set aside until ready to use.
As quinoa cooks, peel and beets, then slice thin. Aim for 1/8” but don’t worry about being too precise. Set aside.
Remove the tops of the radishes and wash both radishes and tops well under running water.
Slice each radish in half. Set aside with the beets.
To make the pesto. Place 1/4 cup of roasted pumpkin seeds, radish tops, olive oil, and 1 tsp. salt in a food processor. Pulse until well incorporated and smooth.
Once quinoa is fully cooked. Add pesto to quinoa and toss until is evenly distributed. Add a generous drizzle of olive oil here to help incorporate the pesto into the quinoa. Taste for seasoning and adjust if necessary.
Place the quinoa in a serving plate. Add sliced beets and radishes, then sprinkle with chopped cilantro, and remaining pumpkin seeds.
You can serve immediately, but tastes great at room temperature as well.