PREP: Before you begin cooking, mince the garlic and dice the shallot, carrots, and celery into small pieces. Roughly chop the parsley if you are using it.
Add the olive oil to a large skillet over medium-high heat. Once hot, add the garlic, shallot, carrots, and celery. Season with salt and pepper. Cook until just tender, about 3-5 minutes.
Add the quinoa and cook until toasted and golden brown, about 3-4 minutes.
Add the vegetable stock and bring to a boil. Lower the heat, cover, and simmer until the liquid is absorbed and the germ of the quinoa is visible, about 15 minutes.
Stir in the Le Sueur Very Young Small Sweet Peas and heat through. Taste and season with salt and pepper as needed. Garnish with the fresh parsley.