Place all ingredients, except snap peas and quinoa, in a pot and bring to a gently simmer. Partially cover and simmer 20 minutes, or until the carrots are tender. Mix in the snap peas and heat thorough 2 to 3 minutes. Adjust the seasoning and serve the stew with the quinoa.
Note: To blanch the peas, plunge in boiling water 1 minute, drain well, cool in ice-cold water and drain well again. To make 3 cups of cooked quinoa, place 1 1/2 cups of quinoa in a medium pot with 2 1/4 cups cold water. Bring to a boil over medium-high heat. Cover, lower the heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender.