Cook quinoa following packet directions. Drain well. Place in a large bowl and set aside to cool slightly.
Add John West Pink Salmon, capsicum, Birds Eye Garden Peas, cucumber, herbs and Edgell Chick Peas to quinoa.
Combine remaining ingredients in a screw top jar. Season to taste. Replace lid and shake until combined. Toss dressing through salad and garnish with coriander leaves before serving.