In a large pan on medium-low heat combine quinoa, sweet green peas, and caramelized onion. Stir and cover to keep warm.
In another pan on medium-high heat add 1 tablespoon olive oil. Once warm add fresh kale. Sauté until cooked and crisp, about 8-10 minutes.
Add kale and pistachios to quinoa mixture and stir to combine.
In a separate bowl combine remaining olive oil, jalapeño, lime juice, and salt and pepper. Stir to combine and pour over quinoa. Stir quinoa salad until thoroughly mixed.
Adjust salt and pepper to taste. Serve warm.