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.