Heat oil in a medium saucepan; add black and green cardamon, cinnamon stick, and cloves and sauté until fragrant, about 30 seconds. Add cumin seeds and sauté another 10-15 seconds, until they are toasted and browned. Add quinoa and stir until coated with oil. Add water and salt to pan; bring to a boil; then lower heat to simmer, cover pan and cook for 20 minutes. Add peas and cover pan; let pilaf stand for 10 minutes, then fluff and serve.