Quinoa cooked in coconut milk, tossed with kale and cilantro-cashew “tropical” pesto—a warm salad inspired by my recent trip to Belize. Healthy and vegan, yes, but delicious above all.
Ingredient:
1 cup quinoa, rinsed under running water in a fine mesh colander for a couple of minutes
1 cup light coconut milk
1 small bunch of kale, stems removed and leaves chopped (for a total of about 4 cups chopped kale)