Start by cooking quinoa. In medium saucepan, stir together quinoa, salt, and water over medium-high heat. Once mixture comes to a boil, reduce heat to medium-low and cover; let quinoa simmer until all water has been absorbed, about 10 to 15 minutes. Remove from heat and gently fluff with fork. Set aside.

To large sauté pan, add pistachios and place over medium heat. Toast until lightly browned and fragrant, about 3 minutes. Remove to plate and set aside.

Return sauté pan to heat and add oil. Once oil is warmed, add mustard and cumin seeds and bring to a sizzle while stirring constantly. Once seeds start to pop, add curry leaves and fry for 30 seconds. Add onion and sauté until translucent and just starting to brown around edges, about 4 minutes. Stir in turmeric and let cook another minute before adding cooked quinoa and lemon zest. Cook, stirring constantly, to warm mixture, about 1 minute. Stir in lemon juice, cilantro, and peas. Remove mixture from heat and stir in toasted pistachios before transferring to a serving bowl.

Enjoy either warm or at room temperature.