Bring quinoa and 2 cups of water to a boil, reduce heat and simmer for 8 to 12 minutes. If there's a little liquid remaining, strain quinoa and place in a mixing bowl.
Blanch peas for 6 to 7 minutes until tender. Plunge into ice bath.
In bowl, combine peas, arugula, cilantro, mint, scallions, chili and feta. Drizzle 2 tablespoons olive oil, lemon juice, and vinegar on top. Season with salt and pepper, and toss lightly to coat.