Get toasty with tropical ingredients and beat the chill at the end of the winter season. This Hawaiian inspired quinoa pilaf recipe is full of essential nutrients and vitamins, and includes the healthy fats obtained from coconut and macadamia nuts. Serve it with grilled fish and sliced pineapple for the island experience!
2 cups organic quinoa
1/4 teaspoon sea salt
2 tablespoons organic coconut oil
1 organic sweet potato, peeled and diced (use the purple kind from Molokai if you're in Hawaii)
1/2 teaspoon organic ground black pepper
1 organic shallot, thinly sliced
1 bunch organic leafy greens (like broccoli sprouts or collards), trimmed and thinly sliced
Juice of 1 medium organic lime or lemon
1/4 cup organic macadamia nuts, chopped
2 tablespoons shredded coconut
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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