Cook quinoa and peas according to package directions and set them aside until ready to use.
Stir together flax meal and water and let sit for 15 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add leeks and sauté for 5 minutes, then add garlic and cook for another 2 minutes. Stir in chopped spinach, parsley, and dill, season with ¼ teaspoon of salt, and cook for 2 minutes.