Place quinoa in a fine mesh strainer and rinse well under cold water. Combine with 2 cups water in a small saucepan and bring water to a boil over high heat. Lower heat, cover and simmer until water is absorbed and quinoa is tender, about 15 minutes. Rinse under cold water and drain. Combine cooked quinoa, Silver Palate Julee's Caesar Salad Splash, chopped tomatoes, Parmesan cheese, garlic and pepper in a bowl. Stir to blend and serve at once or refrigerate for up to several hours. Decorate with blanched green peas