Start by rinsing the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit for a few minutes, then fluff with a fork.
While the quinoa is cooking, prepare your vegetables. Halve the cherry tomatoes, slice the cucumber, and grate the carrot. If you’re using fresh peas, make sure they are shelled; if using frozen, simply thaw them.
In a large mixing bowl, combine the cooked quinoa, baby peas, cherry tomatoes, garbanzo beans, cucumber, grated carrot, chives, basil, and parsley.
In a separate small bowl, whisk together the lemon juice, extra virgin olive oil, kosher salt, and black pepper. Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are well coated.
Taste the salad and adjust seasoning if necessary. Serve immediately, or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld.
