Coconut Quinoa And Kale With Tropical Pesto

Name: Coconut Quinoa And Kale With Tropical Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters cashews; 473 milliliters cilantro, packed; 79 milliliters coconut flakes; 4 cloves garlic; 1 lime, juiced (or more, to taste); 1 small bunch kale, stems removed and leaves chopped (for a total of about 4 cups chopped kale); 237 milliliters light coconut milk; 118 milliliters olive oil; 237 milliliters quinoa, rinsed under running water in a fine mesh colander for a couple of minutes; 1 to medium red onion, chopped; 1 pinch pinch red pepper flakes, optional; 4 servings salt and freshly ground black pepper, to taste

Coconut Quinoan And Kale With Tropical Pesto is a gluten free and vegan side dish. One serving contains 607 calories, 11g of protein, and 45g of fat. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, garlic, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 15 minutes.