Rinse the quinoa in three changes of cold water to remove any bitter coating. Bring a 4- to 5- quart pot of salted water to a boil, add the quinoa, and cook for about 7-8 minutes, until just slightly tender.

Drain the quinoa in a sieve, then set the sieve over an inch of simmering water in the same pot. (Make sure that the water doesn’t touch the bottom of the sieve.) Cover the quinoa with a folded kitchen towel and cover the whole thing with a lid. Steam until the quinoa is tender, fluffy, and dry, about 5 minutes. Remove from the heat and let stand, still covered, for another 3-5 minutes. Place in a large bowl.

Meanwhile, whisk together the lemon zest and juice, oil, honey, salt and pepper. Gently fold the dressing into the quinoa with a rubber spatula, then fold in the scallions, mint and feta. Add more salt and pepper to taste. Serve in bowls at room temperature, with sunflower seeds scattered atop each.