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Sara Hadro
5 from 1 vote
Course Main
Servings 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
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  • 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


  • 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!