Place quinoa is fine mesh colander and rinse with cold water. Let sit for a few minutes.
Place 2 cups water in saucepan and bring to a boil. Add quinoa and bring back to a boil. Reduce heat to low, cover and simmer 20 minutes until all liquid is absorbed.
Place quinoa, diced peppers, snap peas and tomatoes in a large bowl.
Place lentils in same fine mesh colander and rinse with cold water making sure to discard any debris.
Place lentils in a saucepan with remaining 2 cups water. Simmer over low heat for 25-30 minutes until lentils are soft but not mushy. Drain and set aside to cool. Once cooled, add lentils to the same large bowl.
In a small bowl, mix together oil, vinegar, salt, pepper and garlic. Pour over salad. Top with feta cheese. Refrigerate until ready to serve.