|300 g||sweet potato|
|1 tsp||coconut oil|
|2 tbsp||balsamic vinegar|
|5 tbsp||olive oil|
Rinse quinoa under water and add to saucepan with salted water. Bring to a boil. Then, cover and reduce heat to low. Cook for approx. 15 min. until tender. Remove from heat and let stand, covered, for approx. 5 min.
Peel carrots. Cut sweet potato, apple, and carrots into bite-sized pieces.
In a large frying pan, sauté sweet potato over medium-high heat for approx. 6 – 10 min. until golden brown and tender. Add carrots and sauté for approx. 3 – 5 min.
In a large bowl, combine sweet potato, apple, carrot, spinach, raisins, and cashews. Mix well to combine.