Toast quinoa on a preheated sauce pan until fragrant (slightly nutty). Add 3 cups of hot water to the saucepan, alongside a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and allow quinoa to remain covered for an additional 10 minutes.
Preheat your oven to 400°F. Spoon 1 tablespoon of coconut oil onto a large rimmed baking sheet or roasting pan and heat briefly in the oven to melt. Swirl the pan to coat it in oil, add the sweet potato to it alongside the salt and pepper, and toss to combine. Roast the sweet potatoes until tender and lightly browned, about 30 minutes. Remove from the heat and cool.
Heat remaining coconut oil in a large skillet over medium-high heat. Cook the sliced shallot until browned, about 5 minutes. Add the leafy greens to the pan and cook until wilted and just tender (but still bright green), another 3 to 4 minutes.
Use a fork to fluff quinoa and transfer it to a large bowl. Add sweet potatoes, greens and shallot and lime or lemon juice. Stir to combine, then garnish with chopped macadamia nuts and shredded coconut and serve while still slightly warm.
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