Serves: 6
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Coconut quinoa
Basil pesto
In a medium saucepan, combine 1 cup coconut milk and 1 cup clean water, and bring to the boil.
Add the quinoa, cover and simmer for 15 to 17 minutes, until the filtered water is absorbed
Remove from heat, fluff with a fork, cover and set aside.
To make the pesto, combine the fresh basil, 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, red onion and pesto.
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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