Coconut Quinoa and Kale with Pesto Recipe

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Leslie Hill Modified: March 23, 2022
Coconut Quinoa and Kale with Pesto Recipe

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.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes

Serves:

Ingredients

  • 1cupquinoarinsed under running water
  • 1cuplight coconut milk
  • 4cupssmall kalestems removed, leaves chopped
  • cupred onionchopped
  • cupunsweetened coconut flakeslarge

For Tropical Cilantro-Cashew Pesto:

  • 2cupscilantropacked
  • ½cupcashewsscant, raw, unsalted
  • 4garlic cloves
  • ½cupolive oil
  • Salt and freshly ground black pepperto taste
  • ½limejuiced, or more, to taste
  • pinchred pepper flakesoptional

Instructions

  1. In a medium saucepan, combine 1 cup of coconut milk and 1 cup of water, and bring to a boil.

  2. Add the quinoa, then cover and simmer for 15 to 17 minutes, until the water is absorbed.

  3. Remove from heat, then fluff the quinoa with a fork.

  4. Mix in the red onion, then cover and set aside.

Tropical Cilantro-Cashew Pesto:

  1. Combine the cilantro, cashews and garlic in a food processor.

  2. Process the mixture, then slowly drizzle in the olive oil.

  3. Season with salt, pepper, lime juice and red pepper flakes, and blend well.

  4. In a medium serving bowl, combine the warm coconut quinoa, chopped kale and pesto.

  5. Mix well with a big spoon, then season to taste with salt and pepper.

  6. In a skillet over medium heat, toast the coconut flakes for a few minutes until golden and fragrant, stirring often.

  7. Top the salad with coconut flakes, serve warm, and enjoy!

Nutrition

  • 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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