Peel and mince the ginger. Peel and dice the carrot. Trim and halve the Brussels sprouts.
Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the diced carrot and minced ginger. Cook until fragrant, about 1 to 2 minutes.
Add the black quinoa along with 1 1/4 cups water, and bring to a boil. Reduce heat to low, cover, and simmer until all of the water is absorbed about 12 to 15 minutes.
Thinly slice half of the mint leaves. In a small bowl, combine the sliced mint, agave, rice vinegar, togarashi, and 1/2 tsp salt. Pick the remaining mint leaves, tear them with your hands, and set aside.
Place a medium skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the halved Brussels sprouts and a pinch of salt.
Arrange sprouts cut side down and cook, undisturbed, until browned and crispy, about 2 to 5 minutes.
Toss, lower heat to medium-low and add the sauce. Toss once more, and cook until sauce is syrupy and sprouts are tender about 2 to 3 minutes.
Once quinoa is cooked, remove the lid, and increase heat to high. Stir in edamame, sesame oil, and tamari. Cook, stirring occasionally, until edamame is warmed through and no liquid remains, about 3 to 4 minutes. Taste quinoa and season with salt as necessary.
Roughly chop the tamari almonds. Divide the quinoa between large shallow bowls and top with sweet-and-sour Brussels sprouts.
Garnish with tamari almonds and torn mint.