In a medium saucepan bring water to a boil. Place rinsed quinoa in boiling water, turn the burner to medium-low, and simmer for about 15 minutes. Turn off heat and stir, making sure all the water is absorbed. Cover and allow to sit covered for 5 minutes. Fluff with fork then pop the quinoa in the fridge to cool, uncovered, for about 20 minutes, stirring a few times to release steam.
While the quinoa is cooking/cooling, shell your fresh peas or measure out the frozen peas. Set aside. Fill a small pot half way with water and bring to a boil. Plunge the peas (fresh or frozen) into the boiling water and cook for one minute (no need to bring back to a boil). Strain then rinse the peas with cold water to stop the cooking. Drain and set aside.
Prepare the tomatoes, onions, bell peppers, zucchini, fresh mozzarella, and parsley by chopping and dicing, placing each in a large bowl where all the mixing will happen. Add the peas, parsley and pepper.
Remove the cooled quinoa from the refrigerator and place in the mixing bowl with all the veggies. Set aside.