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

Name: Coconut Quinoa and Kale with Tropical Pesto + Notes on Belize
Prep time: 20M
Cook time: 15M
Total time: 35M
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); ⅓ cup chopped red onion; ⅓ cup large, unsweetened coconut flakes*; 2 cups cilantro, packed; scant ½ cup cashews; 4 cloves garlic; ½ cup olive oil; salt and freshly ground black pepper, to taste; ½ lime, juiced (or more, to taste); pinch red pepper flakes, optional

Ingredients

You need 12 Ingredients

pinch red pepper flakes, optional

½ lime, juiced (or more, to taste)

salt and freshly ground black pepper, to taste

½ cup olive oil

4 cloves garlic

scant ½ cup cashews

2 cups cilantro, packed

⅓ cup large, unsweetened coconut flakes*

⅓ cup chopped red onion

1 small bunch of kale, stems removed and leaves chopped (for a total of about 4 cups chopped kale)

1 cup light coconut milk

1 cup quinoa, rinsed under running water in a fine mesh colander for a couple of minutes

Steps

Showing 2 out of 4 Steps

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 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.

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Cookie + Kate