In a saucepan, bring broth and quinoa to a boil. Lower heat to a simmer. Cook until water evaporates and quinoa has bloomed. Set quinoa aside to cool.
In a small bowl, combine vinegar, mint, parsley, honey, salt and pepper. Whisk in the olive oil.
In a large bowl mix cooked and cooled quinoa, onions, blanched peas and dressing. Add more salt and pepper if needed. Chill salad before serving.