Coconut Quinoa and Kale with Tropical Pesto
Ingredients
The salad
-
1
cup
quinoa
-
1
cup
light coconut milk
-
1
small bunch
kale
-
⅓
cup
chopped red onion
-
⅓
cup
large unsweetened coconut flakes
Tropical Cilantro-Cashew Pesto
-
2
cups
cilantro
-
scant ½
cup
raw unsalted cashews
-
4
cloves
garlic
-
½
cup
olive oil
-
to taste
salt
-
to taste
freshly ground black pepper
-
½
lime
juiced
-
pinch
red pepper flakes (optional)
Instructions
- Combine coconut milk and water in a saucepan, bring to a boil, then add quinoa and simmer until absorbed.
- Fluff the quinoa and mix in the red onion, then set aside.
- Prepare the pesto by blending cilantro, cashews, and garlic, then slowly add olive oil and season to taste.
- In a bowl, combine warm quinoa, chopped kale, and pesto, mixing well.
- Toast coconut flakes in a skillet until golden, then top the salad with them and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
20mg
Cholesterol
0mg
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