
Coconut Quinoa and Kale with Tropical Pesto + Notes on Belize
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
Directions
Learn how to make this recipe at Cookie and Kate
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!