- 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
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. Spread sweet potato out in a single layer and roast until tender and lightly browned, about 30 minutes. Let cool.
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.
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