Quinoa Spring Salad

½ cup frozen green peas (plus 2 cups boiling water to soak peas)

3 cups cooked quinoa, cooled

¾ – 1 cup roasted red bell peppers, chopped (roughly 2 medium or 1 ½ large peppers), or raw red bell peppers, finely chopped

¼ cup green onions, thinly sliced

1/3 – ½ cup green pistachios or toasted pin nuts or combination

¼ cup hemp seed nuts (or more, if desired)

2-4 tbsp cilantro, parley, or basil, chopped

¼ tsp sea salt

3 ½ – 4 tbsp Simple Cider Vinaigrette 

In a bowl, soak the frozen peas in the boiling water. Let sit until the peas have warmed through. Drain peas and pat dry. In a large bowl, combine the peas with the remaining ingredients. Toss through to mix well. Serve immediately or refrigerate in an airtight container.