SHOW STOPPER SALAD
INGREDIENTS:1 medium sweet potato - chopped
1 onion - quartered
1 tbsp fresh or dried rosemary
1/2 cup quinoa
4 cups mixed leaf lettuce - washed
1/3 cup goats feta
1/4 cup pumpkin seeds
1 tbsp olive oil
1 tbsp balsamic vinegar
3 soft boiled eggs - halved
METHOD:Preheat oven to 200˚.
Toss sweet potato and onion with 1/2 tbsp coconut oil and rosemary. Roast until tender, 20- 25 minutes.
Rinse quinoa well and combine with water in a saucepan. Bring to a boil, reduce to low heat, cover, and let cook for 15 minutes. Remove from heat and let sit for another 5 minutes, still covered.
Let sweet potatoes and quinoa cool while making soft-boiled eggs. In a large bowl combine lettuce, sweet potatoes, onion, quinoa, pepitas and goats feta. Drizzle olive oil and balsamic vinegar over salad and toss together. Top salad with eggs.