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Coconut quinoa with kale and pesto recipe

Nourish your body with this superfood salad of coconut quinoa, kale and pesto.

Serves: 6

Ingredients

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  • Coconut quinoa
  • Basil pesto
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    What to do

  • 1. In a medium saucepan, combine 1 cup coconut milk and 1 cup clean water, and bring to the boil.

  • 2. Add the quinoa, cover and simmer for 15 to 17 minutes, until the filtered water is absorbed

  • 3. Remove from heat, fluff with a fork, cover and set aside.

  • 4. To make the pesto, combine the fresh basil, cashews and garlic in a food processor.

  • 5. Start processing the mixture, and slowly drizzle in the olive oil.

  • 6. Season with salt, pepper, lime juice and red pepper flakes, all to taste, and blend well.

  • 7. In a medium serving bowl, combine the warm coconut quinoa, chopped kale, red onion and pesto.

  • 8. Mix well with a big spoon and season to taste with salt and pepper, if necessary.

  •  

    Optional: In a skillet over medium heat, toast the coconut flakes for a few minutes until golden and fragrant, stirring often. Sprinkle on top of the salad and serve warm.

    Variation: You can also replace the basil with coriander for a beautiful coriander pesto option.

    Recipe from The Healthy Coconut by Jenni Madison, available from Rockpool Publishing. 

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