Bring water to a boil. Add quinoa, stir, and turn down heat to low. Cover and simmer for 15 Minutes, or until all liquid is absorbed. Fluff with a fork, and set aside to cool.
Heat oven to 375 degrees. Roast red pepper whole for approximately 30 Minutes. Skin, deseed, and let cool.
Heat a skillet over medium high heat. Once skillet is heated, toast pumpkin seeds for 5 Minutes. Let cool.
Place toasted pumpkin seeds in a food processor and blend until smooth. Place puree aside.
Place cilantro, garlic, jalapeño, salt, cumin, olive oil and lime in a food processor and blend until smooth.
Combine quinoa, puree, peppers, corn and green onions. Mix well. Add salt to taste.