Tuesday, March 19, 2013

Coconut Quinoa and Kale Salad with Tropical Pesto

Back in this blog's heyday (if there ever was such a thing?) I'd average 5-6 comments on each post. These days, I can always count on Joanne, and then maybe 1 other person, if I'm lucky. I know, it's true that if you're a heavy commenter on other blogs, people will reciprocate... and I'm not. It's not that I don't read a lot of blogs, because I do, but I so rarely leave the comfort of google reader. I have so many posts of delicious recipes from people's blogs starred, and many times I do make them, but then again, I never go back and leave a comment. Shame on me! (Also, what the heck do we do when google reader ends in July?!)

If it wasn't for Janet at the Taste Space commenting on one of my posts a few weeks ago, I never would have gone to her blog and found this recipe! So thank you, Janet. And please, if you're a reader, don't be shy, I'd love to follow you, too. The more e-friends, the merrier!

This recipe was literally right up my alley. Not only did it look delicious but it landed in my reader the week my CSA had kale and cilantro! The flavors were great to kick off the warm weather we've finally got here in Florida (80's! Yay!) and it was quick and healthy, two of my favorite things in a dinner.

Coconut Quinoa and Kale Salad with Cilantro-Cashew Pesto
slightly adapted from The Taste Space

1/2 c. quinoa, rinsed well
1 c. vegetable stock
4 c. chopped kale
Juice of 1 lime
1 scallion, sliced
1/4 c. shredded coconut

2 c. cilantro, packed
1/2 c. cashews, toasted
2 garlic cloves, smashed
2 tbsp. fresh lemon juice
2 tbsp. olive oil, or more as needed
salt and black pepper

Bring stock to a simmer in a pot, add quinoa, reduce heat to low, cover and stir occasionally. Once all liquid is absorbed, turn heat off and set aside.
Thinly slice kale, add lime juice and a sprinkle of salt, gently massage kale to help it soften.
In the bowl of a food processor, pulse together cilantro, cashews and garlic.
Once all ingredients are in small pieces, turn food processor on and stream in lemon juice and olive oil, run until it forms a thick pesto, season with salt and pepper.
Add half of pesto to the kale, mix in quinoa.
Top with additional pesto, if desired, and garnish with coconut and cashews. Serve at room temperature or chilled. 


13.1 Miles to Disney said...

This looks really good, Ash! I've determined to get my husband to like quinoa. Maybe mixed with coconut he'll actually give it a try.

janet @ the taste space said...

Hey Ash,

Youpee! Wow - the stars collided for this recipe, no? :) Glad you liked it!

Comments are definitely the currency for bloggers. I try to encourage others to continue the good work if I can with a small comment. I agree, it can be a challenge in Google Reader, too. (I also hate leaving comments through my tablet). But I have definitely curtailed my commenting because I just don't have the time anymore!

Have you looked into Feedly? That is what I am using now. I have heard others migrating to Bloglovin but I haven't tried that because it isn't on Android.

Joanne said...

I feel like I bookmarked this from Janet when she first posted it and then it got lost amid the mayhem of Pinterest!! Thanks so much for the reminder love!

Snehal said...

Never used cashews in pesto - trying that the next time I make it. Fantastic recipe!

Kelly Buhler said...

Sign up for Feedly before July 31st. It will import all your subscriptions from Google Reader.

Anonymous said...

I am pinning this, sounds delish.