Rinse quinoa thoroughly.

Cook quinoa in vegetable broth according to package directions until liquid is absorbed and quinoa is fluffy.

Set aside cooked quinoa to cool.

Roughly chop baby arugula.

Fine dice the scallions and onion.

Mince the garlic.

Thaw frozen peas.

Fine chop the fresh parsley.

Zest the lemon.

In a serving bowl, combine arugula, peas, scallions, onion, garlic, parsley, and lemon zest.

In a small container or bowl, whisk together olive oil, lemon juice, minced shallot, Dijon mustard, sugar, and black pepper to create the vinaigrette.

Add the cooled quinoa to the salad vegetables and toss.

Add vinaigrette gradually, tossing to coat. Adjust amount to taste.

Season with salt and pepper to taste.

Serve and enjoy.