quinoa garden salad

here is my spring inspired salad:

salad:
1/4 cup cooked quinoa
8 sugar snap peas, chopped
1/4 cup unsalted peanuts
1 small cucumber, finely chopped
1/4-1/2 red bell pepper
1/2 tsp. ground flaxseed
2 green olives, sliced

dressing:
1 tablespoon light taste extra virgin olive oil
sprinkle chia seeds
2 drops gluten-free soy sauce
    herbs & spices to taste:
     - oregano
     - basil
     - sea salt
     - ground black pepper

you may adapt the recipe to your own tastes and ingredient availability. 

notes:
-quinoa is cooked ahead of time (I used the rice cooker or you may use the stove-top method)
-I enjoy the added flavour and slight nutritional bonus peanuts offered over cashews.
-any colour bell pepper is fine
-ground flaxseed helps with absorbing nutrients versus whole flaxseeds. we use a coffee grinder to achieve a powdery texture - versatile and virtually tasteless.
-I used a Presidents Choice green olive variety that does not contain lactic acid and is soaked in sea salt instead of vinegar.
-the light taste olive oil reduces the heavy, over-powering taste of regular olive oil and doesn't add the heavy weight of regular olive oil.
-chia seeds are optional, but add a gelatinous feature to the dressing when soaked for a few hours or more. they also add a nutritious bonus to the quinoa, peanuts and flax seeds.
-you may use regular soy sauce, just be careful of the varieties with a very salty flavour.
-I used dried herbs, but fresh are always an option.