- In a mixing bowl combine cooked and chilled quinoa with olive oil, lemon zest and juice.
- Stir through through red onion, mint and parsley.
- In a small heatproof bowl pour boiling water over peas to thaw (leave for 2-4 minutes). Drain well.
- Stir through peas and pomegranate arils through quinoa.
- Season to taste.
- Add cashews just before serving.