Combine the quinoa with 2 cups water in a medium sized saucepan. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 13 minutes. Remove the quinoa from heat, fluff with a fork, re-cover, and allow it to rest for 20 minutes, or until warm but not still piping hot.
Combine the quinoa in a large mixing bowl with the peas, broccoli, roasted bell pepper, carrot, chickpeas, raisins, and green onion.
Whisk together the oil, vinegar, curry, turmeric, salt, maple syrup or agave, and black pepper. Pour the dressing over the salad and mix well. Taste; adjust salt, vinegar, and pepper to taste. Serve!