First start by making your pickled onion. Add the vinegar, honey and seasalt in small saucepan and place over medium heat. Bring to the boil and cook for about 2 minutes or until the honey has dissolved. Remove from the heat and add your onions in. Leave to stand for 15 minutes.
Cook the quinoa according to package instructions and leave to cool completely.
Take about 1/4 of the pickling fluid from the pan and make a dressing with the oil and pepper and whisk to combine. Add the quinoa, beetroot leaves and pumpkind seeds and toss to combine.
Make plates by dividing the salad between the plates and adding the pickled onions and radishes and crumble the feta on top. I also added a bit of passionfruit seeds as I had some leftover and the acidity of that works well with the salad but you can easily leave that out if you want