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.