Cook quinoa
Blanch and shock 1 cup chopped snap peas
Blanch and shock the parsley, dill, basil, and chives
Dry the herbs
Blend the herbs, garlic, lemon juice, red wine vinegar, honey, olive oil, and salt to make the Green Goddess vinaigrette
Mix the quinoa, snap peas, cucumber, and Green Goddess vinaigrette together
Season with black pepper
