• In a fine-mesh strainer, rinse the quinoa.

In a small sauce pot, combine the quinoa and 1½ cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender, 15 to 20 minutes.
While the quinoa cooks, prepare the vegetables.

• Finely chop, press, or grate enough garlic to measure 1 teaspoon.
• Cut a small corner from the beet packaging and drain off any excess liquid; cut the beets in half, then into ½-inch wedges.
• Cut the sugar snap peas in half crosswise on the diagonal, leaving any smaller snap peas whole.

In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Stir in the garlic and mustard seeds and cook until fragrant, about 1 minute. Add the beets, season with salt, and cook, stirring occasionally, until heated through, 2 to 3 minutes. Stir in the snap peas and ¼ cup water, cover, and cook until the snap peas are crisp-tender, 1 to 2 minutes.
While the vegetables cook, prepare the vinaigrette.

• Zest and juice the lemon, keeping the zest and juice separate.

In a small bowl, stir together the Dijon mustard, honey, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 2 tablespoons oil. Season to taste with salt and pepper.

• Cut the snow peas in half crosswise on the diagonal.
• Strip the mint leaves from the stems; coarsely chop the leaves.

Transfer the quinoa and cooked vegetables to a medium bowl. Stir in the snow peas, mint, and feta. Add the vinaigrette and toss to coat. Season to taste with salt and pepper.

Transfer the quinoa to individual bowls, garnish with the pumpkin seeds, and serve.