Coconut Quinoa & Kale Salad with Cashew & Coriander Pesto
Author: The Bearded Baker
Prep time:
Cook time:
Total time:
Serves: 5 portions
Ingredients
**For the salad**
1 bag Kale (I use a bag of pre-chopped Kale as it’s all the local supermarkets have)
1 Cup Quinoa (Black works well for this, the 1 cup will turn into about 3 cups once cooked, rinsed for a couple of minutes)
235ml light coconut milk
½ small to medium red onion, chopped
1 Grilled Chicken Breast (per person, I grilled several up at once)
**For the Pesto**
Bunch of fresh Coriander (leaves and stalks)
Small handful of cashews
4 cloves garlic
115ml olive oil
salt and freshly ground black pepper, to taste
Juice of ½ a lime
½ a chilli (Optional, and heat to your own preference)
Stick of Lemongrass (Optional)
Instructions
In a medium saucepan bring the coconut milk and 230ml of water to the boil. Add the quinoa, cover and cook for 15-17 minutes. The water should be completely absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, make the Pesto. Place all of the items into a blender or food processor, apart from the oil. Start processing it and pour the oil in slowly as it starts to blend.
In a large bowl combine the quinoa, kale, pesto and onion. Mix well until everything is coated in the pesto.
To serve, make a bed of the kale & quinoa mix and slice the chicken breast up into pieces. Garnish with Coriander and have soy sauce on the side if you wish.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/cooking-2/coconut-quinoa-kale-salad-cashew-coriander-pesto/