1) Soak quinoa in a bowl for about 15 minutes. Wash it thoroughly using a fine mesh sieve under cold running water until the water runs clear. Drain and set aside.
2) Heat oil in a 2-quart saucepan (preferably nonstick) over a moderate heat. Add cumin seeds and as they start to sputter immediately add remaining ingredients except green peas. If you like simply omit this step and cook quinoa as if you are cooking rice or couscous.
3) Cover with a tight-fitting lid and cook for approximately 15 to 16 minutes or until quinoa is cooked to desired tenderness. Stir in green peas and cook for about 3 minutes. (At this point I prefer using a handful of nuts – peanuts, walnuts, almonds or cashews and chopped tomatoes and also vegetable stock).
4) Cover and let stand for at least 10 minutes undisturbed. Using the tines of a fork fluff the quinoa before serving and garnish if desired.