In a small pot, bring 1 3/4 cups water to a boil. Add quinoa and give it a quick stir. Cover the pot, reduce heat to low and simmer until the quinoa is tender and the water has been absorbed, about 15 minutes.

Remove from heat and let stand 5 minutes. Then fluff with a fork. Allow it to cool to room temperature (or cook as per the package instructions).

Meanwhile, in another pot, bring water to boil and remove the pot from the stove. Add green peas and put the lid. Leave it for 5 minutes, drain and rinse the green peas under cold water.

Toss the peas, sun-dried tomatoes and almonds with the quinoa.

Mix together the lime juice, olive oil, salt and pepper to taste. Toss with the salad and serve.