Place the sugar snap peas and zucchini in a frying pan and fill with enough water to cover the vegetables. Bring to a simmer and cook until tender, about 2 minutes. Discard the water and return pan to stove. Over medium heat allow excess water to be evaporate.
Add the olive oil, garlic, and ginger and cook until fragrant, about 2 minutes. Add the pea tendrils and cook for 1 minute. Add the quinoa, tamari, and sesame oil, and cook until quinoa is heated through.
Remove pan from heat and mix in the mint. Serve immediately.