How To Make Coconut Quinoa and Kale with Pesto
Keep yourself full with this tropical coconut quinoa dish! It comes with kale and a flavorful pesto sauce for added flavor.
In a medium saucepan, combine 1 cup of coconut milk and 1 cup of water, and bring to a boil.
Add the quinoa, then cover and simmer for 15 to 17 minutes, until the water is absorbed.
Remove from heat, then fluff the quinoa with a fork.
Mix in the red onion, then cover and set aside.
Tropical Cilantro-Cashew Pesto:
Combine the cilantro, cashews and garlic in a food processor.
Process the mixture, then slowly drizzle in the olive oil.
Season with salt, pepper, lime juice and red pepper flakes, and blend well.
In a medium serving bowl, combine the warm coconut quinoa, chopped kale and pesto.
Mix well with a big spoon, then season to taste with salt and pepper.
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, serve warm, and enjoy!
- Calories: 604.91kcal
- Fat: 46.01g
- Saturated Fat: 12.48g
- Monounsaturated Fat: 24.78g
- Polyunsaturated Fat: 5.73g
- Carbohydrates: 40.09g
- Fiber: 6.04g
- Sugar: 3.66g
- Protein: 10.82g
- Sodium: 455.98mg
- Calcium: 66.04mg
- Potassium: 542.03mg
- Iron: 4.01mg
- Vitamin A: 87.71µg
- Vitamin C: 21.11mg
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