Heat the oil in a large saucepan over medium high heat. Sauté the white parts of the scallions for 1-2 minutes until soft and translucent. Stir in the salt and pepper. Add the quinoa and water and bring to a boil. Reduce the heat, cover and simmer for 11-12 minutes until the quinoa is tender and the liquid is absorbed. Fluff the quinoa with a fork and let it cool.
In a large bowl, combine the quinoa with the beans, bell peppers and radishes. Stir in the salsa, green scallions and cilantro.