In a large sauté pan or skillet, melt the coconut oil over medium heat. Add the leeks and sweet potato and cook until the leeks begin to soften, about 5 minutes. Add the broth and broccoli and stir to scrape up any browned bits from the pan. Cover the pan and cook until the sweet potatoes are tender, about 8 minutes longer. Remove from the heat.
In a small bowl, whisk together the olive oil, vinegar, mustard, and salt and pepper to taste. In a large serving bowl, combine the cooked vegetables, quinoa, and dressing. Spoon into bowls and top each portion with a scoop of sauerkraut. Serve immediately.