Place the quinoa and water in a small pot on the stove. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork.
Take the quinoa off of the heat, add the peas, and replace the cover to steam the peas.
Add the diced cucumber, halved green grapes, diced celery, and sliced green onions to a large mixing bowl. Set aside.
In a small bowl or jar, whisk the chopped dill, lime zest, lime juice, apple cider vinegar, oil, salt, and pepper.
Add the quinoa to the bowl of vegetables & grapes. Drizzle as much or as little of the dressing onto the salad as you like. Taste and adjust seasonings as necessary.
Serve immediately or store tightly covered in the fridge until ready to serve.
*You could use any color of quinoa in this recipe. I use the white because I love the way it makes all the green colors from the vegetables and grapes pop.