In a medium pot, combine quinoa and farro with water according to package instructions, usually about 1 cup of grains to 2 cups of water. Bring to a boil over medium heat, then reduce to a simmer, covered, for about 15–20 minutes, or until grains are tender. Fluff the grains with a fork and set aside to cool.

While the grains are cooling, finely chop the cabbage and shred the carrots. If using fresh peas, shell them; if using frozen, measure out the desired amount. Prepare the black-eyed peas as needed.

In a small mixing bowl, combine soy sauce, honey, freshly grated ginger, and minced garlic. Whisk until smooth.

In a large mixing bowl, combine the cooled quinoa and farro with the finely chopped vegetables and black-eyed peas. Pour the prepared dressing over the mixture and gently toss until evenly coated.

Taste your salad and adjust with a pinch of salt or another drizzle of honey if needed.

Serve immediately or cover and refrigerate for about an hour to deepen the flavors before serving.