Coconut Quinoa and Kale with Tropical Pesto

Author: Cookie and Kate
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Salad
Method: Stovetop
Cuisine: Belizean-inspired

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4.9 from 24 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.

Scale

Ingredients

1 cup quinoa, rinsed under running water in a fine mesh colander for a couple of minutes
1 cup light coconut milk
1 small bunch of kale, stems removed and leaves chopped (for a total of about 4 cups chopped kale)
1/3 cup chopped red onion
1/3 cup large, unsweetened coconut flakes*

Tropical Cilantro-Cashew Pesto

2 cups cilantro, packed
scant 1/2 cup raw, unsalted cashews
4 cloves garlic
1/2 cup olive oil
salt and freshly ground black pepper, to taste
1/2 lime, juiced (or more, to taste)
pinch red pepper flakes, optional

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Instructions

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.
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.
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.
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

Cilantro-cashew pesto adapted from the tropical pesto in Flavors of Belize, the cookbook. Salad inspired by my trip to Belize, courtesy of McNab Design and several generous sponsors.
I’m not a big fan of white quinoa (I find it bland), so I always recommend using a rainbow blend or red or black quinoa.
The recipe didn’t specify to toast the cashews first, so I didn’t, but toasting the nuts before blending them into the pesto would add an extra dimension of flavor.
This salad keeps well in the fridge for a couple of days, but I think it is best served fresh. Either eat it cold or gently reheated.
*Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are “Let’s Do Organic” (green package) and Bob’s Red Mill.

▸ Nutrition Information

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Recipe from Cookie and Kate: https://cookieandkate.com/coconut-quinoa-and-kale-with-tropical-pesto/