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Coconut Quinoa and Kale with Tropical Pesto

4.9 from 23 reviews

Quinoa cooked in coconut milk, tossed with kale and cilantro-cashew “tropical” pesto—a warm salad inspired by my recent trip to Belize. Healthy and vegan, yes, but delicious above all.

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Ingredients

Tropical Cilantro-Cashew Pesto

Instructions

  1. In a medium saucepan, combine 1 cup coconut milk and 1 cup water, and bring to a boil. Add the quinoa, cover and simmer for 15 to 17 minutes, until the water is absorbed. Remove from heat, fluff with a fork and mix in the red onion. Cover and set aside.
  2. Make the pesto: combine cilantro, cashews and garlic in a food processor. Start processing the mixture, and slowly drizzle in the olive oil. Season with salt, pepper, lime juice and red pepper flakes, all to taste, and blend well.
  3. In a medium serving bowl, combine the warm coconut quinoa, chopped kale and pesto. Mix well with a big spoon and season to taste with salt and pepper, if necessary.
  4. In a skillet over medium heat, toast the coconut flakes for a few minutes until golden and fragrant, stirring often. Top the salad with coconut flakes and serve warm.

Notes

▸ Nutrition Information

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