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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. 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.