Rinse the dry quinoa in a fine mesh strainer under warm water. Place the rinsed quinoa into a medium saucepan with the water and sea salt. Cover and bring to a boil. Then turn heat to a low simmer and cook for about 20 minutes. Remove pot from heat and let quinoa cool in the pot.
Toast the pumpkin seeds by placing them into a small skillet and heating them over medium heat. Keep them moving in the pan until you hear a “pop” and they are slightly golden. Remove from pan and let cool in a small bowl.
Place cold quinoa into a large bowl. Add the cooked white beans, chopped carrots, cut artichoke hearts, olives, chopped sun-dried tomatoes, baby spinach, chopped basil, and toasted pumpkin seeds.
To make dressing, place all ingredients into a small bowl and whisk together. Pour the dressing over the quinoa salad and mix thoroughly with a large spoon.