Preheat the oven to 350F.

Place the red onion slices in a bowl and add the red wine vinegar. Scrunch them together and set aside. Using a sharp knife, slice the Brussel Sprouts and radishes thinly.

Place the sprouts in a baking tray, season with salt and pepper and drizzle 1 tbs of olive oil, then mix to get them all coated. Roast in the preheated oven for about 12-15 minutes.

In a big bowl or platter add the rice, onions and Brussels sprouts, goji and toss together.

Drizzle with lemon juice, oil and season with sea salt and pepper to taste, then stir and serve.