Nutritious Grains: Jeweled Quinoa Salad with Chef Rebecca Frye (In English)   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Play with flash player Play with windows media ( 42 MB )

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 for more info on Chef Rebecca Frye and her vegan recipes.

  1. Chop the leeks finely.
  2. Preheat the oil in a pan and then sauté the leeks.
  3. Meanwhile, chop the Brussels sprouts finely. First, trim out the tough end, and then cut the Brussels sprout in half lengthwise. Turn it upside down to get a flat cooking surface and then chop crosswise into thin strips.
  4. When the leeks are getting soften, start adding the Brussels sprouts.
  5. Turn up the heat a little bit, and add in the salt and pepper.
  6. Add in some fresth ground black pepper.
  7. Add in the garlic, and the fresh ground coriander.
  8. Add in a little bit of red pepper flakes.
  9. When the Brussels sprouts and the leeks are getting bright green in color, it means they are almost done.
  10. Right towards the end, add in the goji berries. Mix for a while.
  11. Turn the heat off, and let it cool down.
  12. Meanwhile, start working with the kale.
  13. To massage kale, add about half a tablespoon of extra virgin olive oil into the kale.
  14. Add in a tablespoon of apple cider vinegar.
  15. Lastly, add in some fresh ground sea salt to help break down the kale.
  16. With our hands, start massaging the kale for a few minutes.
  17. Take a cup of raw quinoa and added 2 cups of water, and cooked it for 25 minutes until it becomes fluffy.
  18. Season it gently with salt and pepper. Mixed will.
  19. Let the quinoa cool down a litte bit so it won’t be too hot when it is added to the kale.
  20. Add in the quinoa to the kale, and then add in the Brussels sprouts mixture.
  21. Put the mixture into a bowl.
  22. Add in the rough chop pistachios.
  23. Add in some fresh cilantro, and lastly add in the bake tofu chunks.
  24. To prepare the baked tofu chunks, marinate some tofu in some tamari soy sauce, and then bake for about 20-25 minutes and chop into chunks.
  25. When serving, top it up with a few more goji berries and a little bit of rough chop pistachio.
  26. Ready to be served.

Find Your Vegan Recipes
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ