Bitter radicchio is a strong foil for sweet-tart apricots and maple vinaigrette in this go-with-anything quinoa salad.
Combine water and quinoa in a medium saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 15 minutes. Drain any remaining liquid and spread the quinoa on a rimmed baking sheet to cool completely, about 20 minutes.
Meanwhile, toast pepitas in a medium skillet over medium heat, stirring frequently, for 1 minute. Add sunflower seeds and cook, stirring frequently, until deep golden, about 4 minutes more. Transfer to a plate to cool.
Whisk vinegar, oil, maple syrup (or honey), salt and pepper in a large bowl. Add the cooled quinoa, radicchio, carrots and apricots; stir to combine.
Just before serving, top the salad with the pepitas and sunflower seeds.
To make ahead: Refrigerate salad (Steps 1 & 3) for up to 1 day. Store toasted seeds airtight at room temperature for up to 3 days.