Who doesn’t love pesto? Or coconut? What if we mix them? The great @cookieandkate had the same thought and made this delicious recipe… Seriously, you’ll love it!! There you have it… it’s simple and delicious, isn’t it?
INGREDIENTS:
• 1 cup Quinta quinoa, rinsed
• 1 cup light coconut milk
• 1 small bunch of kale, stems removed and leaves chopped
• ⅓ cup chopped red onion
• ⅓ cup large, unsweetened coconut flakes Tropical Cilantro-Cashew Pesto
• 2 cups cilantro, packed
• scant ½ cup raw, unsalted cashews
• 4 cloves garlic
• ½ cup olive oil
• salt and freshly ground black pepper, to taste
• ½ lime, juiced (or more, to taste)
• pinch red pepper flakes, optional
PREPARATION:
• 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 and mix in the red onion. Cover and set aside.
• Make the pesto: combine cilantro, cashews and garlic in a food processor. Start processing the mixture, and slowly drizzle in the olive oil. Season with salt, pepper, lime juice, and red pepper flakes to taste and blend well.
• In a medium serving bowl, combine the warm coconut quinoa, chopped kale and pesto. Mix well with a big spoon and season to taste with salt and pepper, if necessary.
• In a skillet over medium heat, toast the coconut flakes for a few minutes until golden and fragrant, stirring often.
• Top the salad with coconut flakes and serve warm.
