Coconut Quinoa and Kale with Tropical Pesto

Ingredients

  • 1 small bunch of kale, stems removed and leaves chopped (for a total of about 4 cups chopped kale)
  • ½ cup olive oil
  • 1 cup quinoa, rinsed under running water in a fine mesh colander for a couple of minutes
  • 1 cup light coconut milk
  • ½ small to medium red onion, chopped
  • 1/3 cup coconut flakes
  • 2 cups cilantro, packed
  • + 5 more ingredients
    • scant ½ cup cashews
    • 4 cloves garlic
    • salt and freshly ground black pepper, to taste
    • ½ lime, juiced (or more, to taste)
    • pinch red pepper flakes, optional

1. 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, cover and set aside. 2. Make the pesto: combine cilantro, cashews and garlic in a foo...

View full recipe at SpringPad

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