Coconut Quinoa and Kale with Tropical Pesto + Notes on Belize

Coconut Quinoa and Kale with Tropical Pesto + Notes on Belize
from Cookie + Kate


Ingredients
You need 12 Ingredients
Steps
Showing 2 out of 4 Steps
  1. 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.
  2. 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.

Cookie + Kate

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.

http://cookieandkate.com/