Serves 4–6 (For all ingredients,please use organic versions if available)

1 tablespoon coconut oil
¾ pound Brussels sprouts, trimmed, thinly sliced
2 medium leeks, thinly sliced
2 cloves garlic, minced
½ teaspoon red pepper flakes
¼ cup goji berries
1 bunch kale, stemmed, thinly sliced
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon ground coriander
3 cups cooked quinoa
¼ cup pistachios, roughly chopped
¼ cup fresh cilantro

Please visit www.PureLifeChef.com for more info on Chef Rebecca Frye and her vegan recipes.