2 cups raw quinoa, organic if possible
3 tablespoons olive oil
1 medium carrot, peeled and finely diced
6 scallions, thinly sliced
1 red bell pepper, seeded and finely diced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh or frozen peas
1/2 cup chopped pistachio nuts
12 bunch chopped fresh thyme