This salad is light and bright, perfect for spring and summer months. Cooking the quinoa in advance makes this salad especially quick to prepare!
In bowl, soak frozen peas in boiling water. Let sit until peas have warmed through. Drain peas and pat dry. In large bowl, combine all ingredients, starting with 1/4 cup of the dressings. Toss through to mix well. Taste, and adjust seasonings to taste and add more dressings if desired. Serve immediately or refrigerate in airtight container. Serves 3-4 as a light salad or 2-3 as a main.