Coconut Quinoa & Kale Salad with Cashew & Coriander Pesto
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Cook time: 
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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
  1. 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.
  2. 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.
  3. In a large bowl combine the quinoa, kale, pesto and onion. Mix well until everything is coated in the pesto.
  4. 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 https://www.thebeardedbakery.com/cooking-2/coconut-quinoa-kale-salad-cashew-coriander-pesto/