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.