Rinse the quinoa and place in a saucepan with two cups water and a teaspoon of olive oil. Bring to a boil, then reduce heat to low and cover, and cook for 15 minutes. Turn heat off and let sit for 5 minutes. Fluff with a fork.

Put the lentils in a saucepan with enough water to cover by about one inch. Bring to a boil, then reduce heat to a simmer and cover. Cook for about 25-30 minutes, until lentils are tender but have not lost their shape. Drain and rinse with cool water.

In a small bowl, whisk together the olive oil, vinegar, garlic, salt, pepper, and cumin.

In a large bowl combine the quinoa, lentils, and tomatoes. Pour on the dressing and stir to coat. Add the pepitas and stir again. Serve warm or cold.