Coconut Quinoa and Kale with Tropical Pesto
- 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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cashews (1/2 scant cup)
- Cilantro, packed (2 cups)
- Coconut flakes (1/3 cup)
- Garlic (4 cloves)
- Kale (1 small bunch)
- Lime (1/2)
- Red onion, small to medium (1/2)
- Canned Goods
- Coconut milk, light (1 cup)
- Cooking & Baking
- Olive oil (1/2 cup)
- Red pepper flakes (1 pinch)
- Salt and freshly ground black pepper (1)
- Pasta & Grains
- Quinoa (1 cup)
Preparation
Read recipe preparation on cookieandkate.com
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Recipe Stats
Published August 11, 2012 (6 months ago).
174 people saved this recipe.
