Warm Quinoa Sweet Potato Kale and Gogi Berry Salad
Recipe Type: Main
Serves: 4
  • 1 cup Organic Ancient Harvest Royal Bolivian Quinoa (you can use any kind of Quinoa, this is the one I prefer)
  • 2 cups Water
  • 1 Tbs Coconut Oil
  • campaignIcon Coupons
  • 1 large Sweet Potato peeled and diced into ½ inch size cubes
  • 1 tsp ground Nutmeg
  • 1 large Shallot finely chopped
  • 2 large handfuls of Baby Kale
  • ¼ cup Goji Berries
  • ¼ cup EVOO (extra virgin olive oil)
  • ¼ cup Apple Cider Vinegar
  • ¼ cup Honey
  • ¼ tsp Sea Salt
  • ¼ tsp Black Pepper
  1. In medium sauce pan add Quinoa and Water, bring to boil, then cover and reduce heat to low and cook for 20 minutes.
  2. In large frying pan add Coconut Oil, Sweet Potato, and Nutmeg.
  3. Saute for about 20 minutes until softened.
  4. In the last 5 minutes of sautéing the potato add in the Shallot and Kale.
  5. In large bowl add cooked Quinoa and cooked Sweet Potato mixture.
  6. Add Goji Berries and mix well.
  7. In small bowl mix together EVOO, Apple Cider Vinegar, Honey, Salt, Pepper, and whisk together until well mixed.
  8. Add this to the salad and mix well.
  9. Enjoy!
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/warm-quinoa-sweet-potato-kale-gogi-berry-salad/