In large bowl, beat oil and vinegar for 10 seconds. Add garlic, mint, mustard and pepper, mixing well. Rinse quinoa in a fine sieve and place a large saucepan with peas, corn and 2 quarts of water. Boil for 10 to 15 minutes, adding more water if necessary. Add salt. Remove from heat, strain and set aside to cool. Add jalapenos, two thirds of the cilantro and half the tomatoes to dressing; toss with quinoa. Salt to taste. Garnish with remaining tomatoes and cilantro.