Bring quinoa, water, and salt to a boil. Cover, reduce heat to low, and simmer for 12 minutes. Turn off heat and let sit 5 minutes.
Heat oils in a large skillet and sauté garlic for 1 minute. Add carrots and cabbage and sauté for 4 to 5 minutes. Add cooked quinoa, garbanzo, Kimchi Sauerkraut, and shoyu. Sauté for 4 to 5 minutes, stirring frequently. Add scallions and sauté another 2 to 3 minutes, stirring frequently. Serve.
Per serving - 371 calories, 7 g fat (17% calories from fat), 12 g protein, 61 g carbohydrate, 12 g fiber, 0 mg cholesterol, 1113 mg sodium