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Coconut Quinoa And Kale With Tropical Pesto

267 faves | 3 recommends
Nutrition per serving    (USDA % daily values)
CAL
704
FAT
173%
CHOL
0%
SOD
4%

Comments

This was great! Almost preferred it though heated up in a skillet with halved grape tomatoes and avocado to serve. This was how I are all the leftovers. Great recipe :)
Holly   •  20 Oct   •  Report
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Ingredients for 4 servings

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)

1/2 small to medium red onion, chopped

1/3 cup coconut flakes

2 cups cilantro, packed

scant 1/2 cup cashews

4 cloves garlic

1/2 cup olive oil

salt and freshly ground black pepper, to taste

1/2 lime, juiced (or more, to taste)

pinch red pepper flakes, optional

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