Coconut Quinoa and Kale with Tropical Pesto + Notes on Belize

Serves: 4 Save

Ingredients (12)

  • 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)
  • 1/3 cup chopped red onion
  • 1/3 cup large, unsweetened coconut flakes*
  • 2 cups cilantro, packed
  • scant 1/2 cup raw, unsalted 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

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Learn how to make this recipe at Cookie and Kate