Ingredients
The following ingredients have 6 Servings
- 2 cups tricolor quinoa
- 1/4 teaspoon plus pinch fine sea salt, divided
- 2 tablespoons coconut oil, divided
- 1 sweet potato, peeled and diced
- 1/4 teaspoon ground black pepper
- 1/2 large red onion, thinly sliced
- 1 bunch Lacinato (or dinosaur) kale, tough stems and ribs removed, leaves thinly sliced
- Juice of 1 lime
- 1/4 cup macadamia nuts, chopped
Instruction
- Preheat the oven to 350°F.
- Spread quinoa out on a baking sheet and toast in the oven until fragrant, 8 to 10 minutes. Let cool.
- In a medium saucepan, bring 3 cups water to a boil over high heat.
- Add pinch of salt and quinoa, lower the heat to low, cover and simmer until water is absorbed, about 15 minutes.
- Remove from the heat and let quinoa sit, covered, for 10 minutes.
- Meanwhile, increase the oven temperature to 400°F.
- Spoon 1 tablespoon of the coconut oil on a large rimmed baking sheet or small roasting pan and heat briefly in the oven until melted.
- Swirl the pan to coat, add sweet potato, remaining 1/4 teaspoon salt and pepper and toss to combine.
- <div>Spread sweet potato out in a single layer and roast until tender and lightly browned, about 30 minutes. Let cool.</div>
- Heat remaining 1 tablespoon coconut oil in a large skillet over medium-high heat.
- Add onion and cook, stirring, until browned, about 5 minutes.
- Add kale and cook, stirring, until wilted and just tender but still bright green, 3 to 4 minutes.
- Using a fork, fluff quinoa and transfer to a large bowl.
- Add sweet potato, kale mixture and lime juice and stir to combine.
- Garnish with macadamia nuts and serve slightly warm or at room temperature.