Place the quinoa and water in a rice cooker or saucepan. If cooking in the rice cooker, cook on the white rice setting. If cooking in a saucepan, or bring the water to a boil, reduce the flame to bring to a simmer, cover, and cook for 15-20 minutes until the liquid is absorbed (or follow package directions). The quinoa is done when you can see the little spirals popping out of the grains and they are a translucent color. When the quinoa is done, fluff with a fork and place in a large serving bowl to cool.
While the quinoa is cooking, whisk together the dressing ingredients in a small bowl and set aside.
Next, heat 1 tablespoon olive oil in a medium skillet and add the leeks. Saute over medium-low heat for about 7 minutes, until tender. Then add the garlic and sugar snap peas and cook for another two minutes.
Turn off the heat and add the leek/garlic/pea mixture to the quinoa. Add the pistachios, parsley, and vinaigrette and toss well to combine.
Next add the strawberries and goat cheese and toss gently until just combined. Season to taste with additional salt and pepper, and enjoy.