Rinse 100 g quinoa under cold water, then add it to the small saucepan with 1 1/2 cups water and 1 pinch salt.

Bring the quinoa mixture to a boil on the stovetop, then cook for 10 to 15 minutes until the quinoa is tender but not mushy.

Spread the cooked quinoa in an even layer on the baking sheet, then let it cool completely to stop the cooking.

Toast 55 g pine nuts in the dry skillet over medium heat, then transfer them to a plate when lightly golden.

Finely chop 2 cups parsley and 1 cup fresh mint, then dice the tomato, cucumbers, and green bell pepper.

Finely chop the red onion and slice the pitted black olives, then add them to the salad bowl.

Add the chopped herbs, diced vegetables, corn kernels, and crumbled feta cheese to the salad bowl, then toss lightly.

Combine olive oil, Dijon mustard, honey, lemon juice, lemon zest, black pepper, and salt for dressing in the sealable jar.

Seal the jar and shake vigorously until the dressing is fully emulsified.

Add the cooled quinoa, pumpkin seeds, and three-quarters of the toasted pine nuts to the salad, then mix well.

Pour the dressing over the salad and toss until all ingredients are evenly coated.

Sprinkle the salad with the remaining toasted pine nuts and extra feta cheese, then serve immediately.