Rinse quinoa thoroughly.

Combine quinoa with 3/4 cup water in a small saucepan.

Bring to a boil.

Cover, reduce heat, and simmer for 15-20 minutes, or until water is absorbed and holes have formed in the surface of the quinoa.

Remove from heat and allow to cool to room temperature or cooler.

Dry toast pepitas in a large skillet or frying pan over high heat, shaking frequently, until they begin to pop and 'dance'.

Remove from heat and let cool slightly.

In a food processor, combine toasted pepitas, cilantro, lime juice, orange juice concentrate, olive oil, chili powder, cumin, and salt.

Blitz until a rough paste forms.

In a very large bowl, combine chopped broccoli, carrot, red cabbage, jicama, red bell pepper, scallion, cauliflower, cooled quinoa, and black sesame seeds.

Toss to combine.

Add citrus-pepita dressing to the salad.

Mix well to coat all ingredients.

Chill in the refrigerator for at least one hour; overnight is ideal.