For the Salad:
1/3 C pepitas
1/2 C arame
1 1/2 C water
1/2 t coarse sea salt
1 C quinoa, rinsed and drained
1 red onion, diced (soak in cold water if you want to reduce the bite of raw onion)
1 bunch red radishes (8 to 10), trimmed and cut into matchsticks
1 large carrot, grated
For the Marinade:
1/2 C apple cider vinegar
1/3 C extra-virgin olive oil
1 small bunch cilantro (about 1 C), trimmed, leaves and tender stems chopped
2 scallions, white and green parts, trimmed and sliced
1 jalapeno, seeded and minced
1 garlic clove, minced
Freshly ground black pepper
In a small saucepan over high heat, bring the 1 1/2 cups water and salt to a boil. Add the quinoa, giving it a quick stir. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes, or until all the water has been absorbed. Ensure to watch the quinoa when you're closing in on 20 minutes - be sure not to burn the bottom layer. When ready, remove from heat and spread the quinoa on a baking sheet to cool.
To make the marinade, in a large mixing bowl, combine the vinegar, oil, cilantro, scallions, jalapeno pepper, garlic, 2 teaspoons salt, and black pepper to taste. Whisk well.
In a large bowl, toss together the pepitas, quinoa, vegetables, and arame with the marinade. Mix well and refrigerate for 20 minutes to marry the flavors.
Taste for seasoning, add more salt and black pepper if necessary, and enjoy!