Cook quinoa according to package directions. Once cooked, set aside.
To Make on Stove-Top: In a large pot, combine water, vegetable broth, split peas, bay leaves, soy sauce, garlic, salt, black pepper, thyme, sage, and cumin. Mix well. Bring to a boil over high heat. Reduce heat to simmer, cover and cook for 1 hour. Stir in onions, carrots, and celery. Cover and simmer until split peas are tender, about 25 minutes. Stir in cooked quinoa. Be sure to remove bay leaves before serving.
To Make in Crock-Pot: Place water, vegetable broth, and split peas in crock-pot. Next, add onions, carrots, and celery. Mix well. Stir in bay leaves, soy sauce, garlic, salt, black pepper, thyme, sage, and cumin. Combine well. Cover and cook on low setting for about 4-5 hours and on high heat for about 2 1/2 hours, until split peas are soft. Once done, stir in cooked quinoa. Be sure to remove the bay leaves before serving.
When reheating leftovers, you might need to add a little water. The split peas and quinoa make the soup thicker once refrigerated or frozen.