Add the quinoa and garlic to a large saucepan. Pour in the stock and 2 cups of water. Add pinch of sea salt and pepper
Bring to the boil, then turn the heat down to low. Simmer for about 20 minutes until all the liquid has been absorbed.
Stir in butter or olive olive, herbs and lemon juice, mixing well.
Taste, then adjust the seasoning if you need to. Leave to cool, then toss with the sauerkraut and tomatoes