Author: Cookie and Kate Recipe type: Salad
Prep time: 20 mins Cook time: 15 mins Total time: 35 mins
Serves: 4+
Quinoa cooked in coconut milk, tossed with kale and cilantro-cashew "tropical" pesto—a warm salad inspired by my recent trip to Belize. Healthy and vegan, yes, but delicious above all.
INGREDIENTS
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)
½ small red onion, chopped
⅓ cup large, unsweetened coconut flakes*
Tropical Cilantro-Cashew Pesto
2 cups cilantro, packed
scant ½ cup 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
INSTRUCTIONS
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, all 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.
NOTES
Cilantro-cashew pesto adapted from the tropical pesto in Flavors of Belize, the cookbook. Salad inspired by my trip to Belize, courtesy of McNab Design and several generous sponsors.
I'm not a big fan of white quinoa (I find it bland), so I always recommend using a rainbow blend or red or black quinoa.
The recipe didn't specify to toast the cashews first, so I didn't, but toasting the nuts before blending them into the pesto would add an extra dimension of flavor.
This salad keeps well in the fridge for a couple of days, but I think it is best served fresh. Either eat it cold or gently reheated.
*Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are "Let's Do Organic" (green package) and Bob's Red Mill.
from: http://cookieandkate.com/2012/coconut-quinoa-and-kale-with-tropical-pesto/
