Quinoa Cranberry Salad with Garbanzo Beans & Pumpkin Seeds

Place quinoa, water and salt in a small saucepan. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 15 minutes. While the quinoa is cooking slice the vegetables, blanch the peas and place in a mixing bowl with the cranberries, pumpkin seeds and garbanzo beans. Prepare the dressing by mixing in a small bowl of measuring cup. When the quinoa is done, fluff to cool. When cool place in the mixing bowl and pour the dressing over. Toss to mix. Serve as is on a bed of lettuce or refrigerate for 30 minutes before serving on a bed of lettuce.