Shred the Kale (1/2 cup), Red Chili Pepper (1/2 cup), and Red Cabbage (1/2 cup). Chop the Garlic (2 clove), Carrot (1/2 cup), and Fresh Ginger (1 inch).
Brown the ginger and garlic in a pan with Coconut Oil (2 tablespoon). Add carrots, purple cabbage, red pepper, and kale, and saute for about 1-2 minutes.
Add Quinoa (2 cup), Canned Chickpeas (1 cup), and Large Coconut Flakes (1/2 cup). Season with Mineral Salt (1/2 teaspoon) and Apple Cider Vinegar (to taste). Mix well to combine. Taste and adjust seasonings if needed.