Prepare quinoa and lentils according to package instructions and set aside.

Heat a large pot over medium high heat. Add all liquids and seasonings and mix until well combined. Bring to a simmer.

Add zucchini and snap peas and cook for about 3 minutes until vegetables are heated through. Gently stir in lentils and quinoa and cover with a lid, keeping it slightly ajar to allow steam to release. Reduce heat to medium low and allow to cook for another 10 minutes until liquid is mostly evaporated.

Serve immediately or allow to cool and store in an air-tight container in the refrigerator for up to a week.