Ingredients
Scale
- 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
Instructions
- In medium sauce pan add Quinoa and Water, bring to boil, then cover and reduce heat to low and cook for 20 minutes.
- In large frying pan add Coconut Oil, Sweet Potato, and Nutmeg.
- Saute for about 20 minutes until softened.
- In the last 5 minutes of sautéing the potato add in the Shallot and Kale.
- In large bowl add cooked Quinoa and cooked Sweet Potato mixture.
- Add Goji Berries and mix well.
- In small bowl mix together EVOO, Apple Cider Vinegar, Honey, Salt, Pepper, and whisk together until well mixed.
- Add this to the salad and mix well.
- Enjoy!
- Category: Main