Coconut Quinoa And Kale With Tropical Pesto
This nourishing and flavorful coconut quinoa salad brings together the nutty taste of quinoa with the vibrant freshness of kale and a zesty cilantro pesto. Topped with crunchy toasted coconut flakes, this dish is a delightful blend of textures and flavors that make for a satisfying meal.
— Constant Cookbook
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)
- 1/2 small to medium red onion, chopped
- 1/3 cup coconut flakes
- 2 cups cilantro, packed
- scant 1/2 cup 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
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.
Cook Time
15M
Prep Time
PT20M
Yield
4+
Nutrition
- Calories: 581 calories
- Sugar Content: 2.3 g
- Sodium Content: 20.4 mg
- Fat Content: 45.7 g
- Saturated Fat Content: 12.1 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 37.8 g
- Fiber Content: 5.3 g
- Protein Content: 11.5 g
- Cholesterol Content: 0 mg
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