Green Quinoa Salad with Peas and Avocado

After a week of Indian dishes, here's a healthy Quinoa salad with peas, avocado and lots of herbs. I like to make this kind of simple dishes when I'm cooking for myself -- everything goes into 1 bowl, mix and eat -- that's it, no fuss, no mess.
This recipe is from Vegetarian Times magazine and I made it as soon as I saw the recipe. It is definitely going to be in rotation in my home going forward.
Ingredients: Serves 4 Quinoa - 1cup, rinsed and drained Peas - 1cup (fresh or thawed frozen)
Avocado - 1, finely diced Green Onions - 4, thinly sliced Fresh Parsley - ½cup, chopped  Cilantro - ¼cup, chopped   Olive oil - 3tbsp
Lime juice - 1tbsp+1tsp
Lime zest - 1tsp
Garlic - 2cloves, finely minced
Maple syrup - 2tsp
Ground Coriander - 1tsp
Salt & Pepper - to taste
Method:

• Bring quinoa and 1¾cups of water to boil. Lower the flame and cook quinoa until tender and small 'tails' appear. Let cool.
• Whisk together oil, lime juice, lime zest, maple syrup, garlic and coriander in a bowl. Season with salt and pepper.
• Stir in the cooked quinoa, peas, avocado, green onions, parsley and cilantro. Serve in lettuce cups or as is.

Linking this to Valli's 'Cooking from Cookbook Challenge: September -- Week 2'.