
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