Coconut Quinoa with Kale and Pesto | New Seasons Market

Coconut Quinoa with Kale and Pesto



  • 1 cup quinoa, rinsed
  • 1 cup full-fat coconut milk
  • 1/2 small red onion, chopped
  • 1 bunch kale, stems removed and leaves torn/chopped
  • 1/3 cup large unsweetened coconut flakes


  • 2 cups chopped cilantro, packed
  • 1/2 cup cashews, soaked
  • 4 cloves garlic
  • 1/2 cup olive oil
  • 1/2 lime, juiced
  • salt & pepper, to taste
  • pinch red pepper flakes (optional)


  1. Combine coconut milk and 1 cup of water in a medium saucepan over med-high heat. Bring to a boil and add quinoa. Lower heat to low-medium and simmer for 15 to 17 minutes, until water is absorbed. Remove from heat and fluff with a fork. Mix in the red onion. Cover and set aside.

    Prepare Pesto: Combine cilantro, cashews, and garlic in a food processor. Start mixing and slowly drizzle in olive oil. Season with salt, pepper, lime juice, and red pepper flakes. Blend Well.

    In a medium-serving bowl, combine the warm coconut quinoa, chopped kale, and pesto. Mix well and season with salt and pepper, to taste.

    Toast coconut flakes in a skillet over medium heat for a few minutes, until golden and fragrant. Top the salad with toasted coconut and serve warm.


from the NSM Nutrition Team recipe box

dairy-free, gluten-free, nightshade-free, vegan

*keep this nightshade-free by not adding the crushed red pepper!