SHOW STOPPER SALAD
INGREDIENTS
1 medium sweet potato - chopped
1 onion - quartered
1 tbs 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 tbs olive oil
1 tbs balsamic vinegar
3 soft boiled eggs - halfed
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 sauce pan.
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.