Combine the soybeans and 1 teaspoon shoyu in a small bowl. Let sit several minutes, stirring the beans occasionally. Add enough water to the drained soybean liquid to equal 2 cups. In a heavy saucepan, bring the liquid to a boil. Blanch the snow peas for 30 seconds. Remove with a slotted spoon. Place in a colander, and run under cold water. Set aside. Add the quinoa, sliced white scallion bulbs, garlic, and the remaining 1/2 teaspoon shoyu to the boiling water. Cover and cook over medium heat until the quinoa is tender but still crunchy, about 20 minutes.
While the quinoa is cooking, thinly slice the snow peas and set them in a large serving bowl. Add the beans, red peppers, and sliced scallion greens. Toss in the cooked quinoa and drizzle on the sesame oils and rice vinegar. Add more shoyu, to taste, if desired. Serve warm over steamed kale or at room temperature on a bed of watercress or radicchio.
13g fat (30% calories from fat),