Pour oil in medium saucepan and place over medium heat.
Add onion, celery, and carrots. Cook and stir for 10 minutes, or until vegetables are tender.
Using a strainer, rinse quinoa under cold water and drain well.
Stir quinoa into vegetables and cook for 1 minute.
Add water, bay leaf, lemon zest, and lemon juice. Bring to a boil.
Cover and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed.
Discard bay leaf and stir in peas.
Season with salt and pepper.