Archive for the ‘Salads’ Category

Coconut Quinoa Salad with Kale-Cashew Pesto

In Garden, Main meals, Salads on December 8, 2012 at 8:12 pm


I found the recipe for this salad here.

Now, I said I would be including more of my own adaptations and this one probably isn’t the best choice to begin with as I didn’t really need to adapt it at all – except for the pesto, and that was because I didn’t have any fresh cilantro. However, start with it I shall!

I didn’t really have any problems with the salad itself; it is dead simple. However, unlike the recipe, I did use normal quinoa (which assumably is white quinoa) and didn’t find it to be too bland! But each to their own. It did need a bit of time to sit before I could use it for the salad, just so that last bit of moisture to evaporate. I used some of the kale from my monster garden harvest. Before making the pesto, I toasted the coconut and cashews in the oven (in which I happened to be roasting some artichokes) for a bit of extra flavour. I used use coconut threads as opposed to flakes; less pretty, but cheaper and slightly more versatile.

While the tropical pesto from the original recipe looked amazing, I was quite happy to use up some more of my kale to make kale pesto. I’ve done it before with walnuts and been very happy with the result, as I was here. Toasting the nuts beforehand definitely makes a difference! I would say you’ll get a much better result than buying already roasted nuts.

All you need is:

generous bunch kale, approx. 2-3 cups, stems removed and roughly chopped

3-4 cloves of garlic, depending on their size and how much you love garlic!

2-3 cup cashews, preferably toasted

olive oil

dash lemon juice

salt and pepper, if desired

Chuck everything in your food processor and get keep processing until it reaches the consistency you want; you might want it chunky, you might prefer it smooth. Myself, I like it relatively smooth but with a few chunks remaining. The cashews seemed to take longer to process than the walnuts, so be patient! You can adjust the consistency by adding more olive oil, but try not to add too much. I also didn’t bother to add salt and pepper this time and it tasted fine, but obviously a small amount of salt and pepper never hurts!