Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
Add the rinsed quinoa and 2 cups of water to a medium pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Fluff with a fork and let it cool slightly.
While the quinoa cooks, heat a frying pan over medium heat and add a tablespoon of olive oil.
Once the oil is shimmering, add the frozen peas directly from the freezer. Sauté for 3-4 minutes, stirring occasionally, until the peas are bright green and tender with a slight pop when pressed.
While the peas cook, zest half of the lemon into a small bowl, then squeeze in the juice. Mix in the remaining olive oil, a pinch of salt and pepper, and whisk together to make a simple dressing.
Transfer the cooked quinoa to a mixing bowl. Add the sautéed peas on top.
Pour the lemon dressing over the quinoa and peas, then gently toss everything together until evenly coated and well combined.
Taste the mixture and adjust seasoning with more salt, pepper, or lemon juice if needed.
Transfer the bowl to serving plates and garnish with chopped fresh herbs and optional toppings like toasted nuts or scallions for extra crunch and flavor.
Serve immediately for the freshest flavor or let it rest for a few minutes to allow the flavors to meld. Enjoy this bright, nourishing vegan bowl!