Combine the quinoa, bulgur wheat and stock/water in a saucepan and season with salt. Bring to a boil and simmer uncovered until the liquid has been absorbed. Turn the heat off and cover with a lid then allow to steam for 10-15 minutes until the quinoa grains are al dente. Fluff with a fork and allow to cool to room temperature.
Combine the cooked quinoa and Bulgur wheat with the cooked and cooled peas, feta cheese and onion.
Mix together the dressing ingredients then pour over the salad.
Add the pea tendrils if serving immediately otherwise keep the salad covered in the fridge for up to 5 days.