In a large mixing bowl, toss together the quinoa, peas, grated carrots, sugar snaps, grated cheese and pea shoots.
In a small frying pan, toast the pumpkin seeds over medium heat until they start to pop and jump in the pan. Add these to the bowl with the rest of the salad ingredients.
Mix together the pesto, oil and lemon juice and season to taste with salt and pepper as desired. If serving straight away, add the dressing to the salad and toss to coat. Alternatively, keep the salad and the dressing in separate containers in the fridge until ready to eat. Will keep for 3 days.