Steps
1. Rinse the quinoa under cold water and drain.
2. In a small saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
3. In the last 5 minutes of cooking, add the green peas to the quinoa to cook them lightly.
4. Once cooked, fluff the quinoa and peas with a fork, and let it cool slightly.
5. In a mixing bowl, combine the quinoa and peas with the chopped artichoke hearts, cherry tomatoes, olive oil, lemon juice, salt, and pepper.
6. Toss gently to combine everything evenly.
7. Garnish with fresh parsley before serving.