Coconut Quinoa and Kale with Tropical Pesto
Quinoa cooked in coconut milk, tossed with kale and cilantro-cashew pesto—a warm salad inspired by my recent trip to Belize. Healthy and vegan but mostly delicious.
Updated by Kathryne Taylor on September 5, 2024
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I’ve been south of the U.S. border twice now. The first time was in college, with my family, the summer after my grandmother passed away. We flew to Mexico in an attempt to leave behind the heavy sadness in the air at home. It kind of worked, as the only times I felt peace and solace during those months were in those seemingly alternate universes of air and sea, flying through clouds and floating on the surface of clear blue waters.
My trip to Belize earlier this summer was entirely different. I was invited to come explore the country, eat good food and attend the launch party of a beautiful Belizean cookbook called Flavors of Belize. It was a wonderful, inspiring experience so full of fun that it seemed borderline frivolous, but I welcomed it all.
To be honest, when I first learned of the possibility of this trip to Belize, I had to search for the country on a map. Belize is just south of Mexico. It is bordered by the Caribbean Sea on the east and Guatemala to the west and south.
Getting to Belize was surprisingly easy—it’s only a two-and-a-half hour flight from the Dallas-Fort Worth airport (U.S. flights to Belize go through DFW, Houston and Miami). To add to the convenience, the official language of Belize is English, so there was no language barrier to speak of.
Although there is plenty of good food to be found in Belize, I would go back principally for the beauty and adventure to be found there. During our six-day stay, we snorkeled over the barrier reef and stroked a nurse shark’s belly in open waters, zip-lined over the rainforest, floated through an underground crystal cave, and climbed up the Xunantunich Mayan ruins. We hiked through the jungle, swam under waterfalls and practiced yoga on a screened-in yoga platform. Belize is only about the size of New Jersey, so I was astonished to discover so much unadulterated natural beauty and diverse ecosystems in such a small area.
Belizean food, like the people, is a big mix of diverse cultures, including Mayan, Caribbean, British, Mestizo, Garifuna, Creole, Chinese, Indian, Lebanese and Mennonite. I tried to learn as much as I could about the various influences while I was eating, but reading the summaries of each culture’s influences in the Flavors of Belize cookbook on the flight home helped me make sense of it all.
Typical Belizean meals consist of coconut rice, beans, meat (chicken or pork) and a small side salad. Since Belize relies heavily on imports, dairy products can be expensive and hard to come by (a pint of Blue Bell ice cream goes for twenty American dollars!), and greens like kale don’t grow well. I can’t imagine finding quinoa or other health food store staples there. However, great seafood is easy enough to find along the coast, and the fresh cashews, coconut water and tropical fruit are real treats.
The recipe I’m sharing today is more of an abstract, Belize-inspired meal than anything else. I stuffed myself silly in Belize, appeasing my guilty conscience with promises to eat kale and quinoa when I got home. “Kale and quinoa,” I’d say in my head as I lifted yet another ceviche-covered fried tortilla chip to my lips. “Kale and quinoa,” I’d say out loud at breakfast while I sopped up refried black beans with Belizean fried bread, called fry jacks.
Something about Chef Rob Pronk’s recipe for “tropical” pesto, made with cashews and cilantro, captured my attention on the flight home. It occurred to me that I could combine it with the kale and quinoa I vowed to eat during the trip when I got home. I cooked the quinoa partially in coconut milk, like Belizeans do with rice, and mixed in big handfuls of chopped kale and bright green tropical pesto. I knew, based on Heidi Swanson’s toasted kale and coconut salad in Super Natural Every Day, how surprisingly well kale and coconut go together, but I was pretty floored at how much I enjoyed this hearty salad. Try it!
Coconut Quinoa and Kale with Tropical Pesto
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.
Ingredients
- 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)
- ⅓ cup chopped red onion
- ⅓ cup large, unsweetened coconut flakes*
Tropical Cilantro-Cashew Pesto
- 2 cups cilantro, packed
- scant ½ cup raw, unsalted cashews
- 4 cloves garlic
- ½ cup olive oil
- salt and freshly ground black pepper, to taste
- ½ lime, juiced (or more, to taste)
- pinch red pepper flakes, optional
Instructions
- In a medium saucepan, combine 1 cup coconut milk and 1 cup water, and bring to a boil. Add the quinoa, cover and simmer for 15 to 17 minutes, until the water is absorbed. Remove from heat, fluff with a fork and mix in the red onion. Cover and set aside.
- Make the pesto: combine cilantro, cashews and garlic in a food processor. Start processing the mixture, and slowly drizzle in the olive oil. Season with salt, pepper, lime juice and red pepper flakes, all to taste, and blend well.
- In a medium serving bowl, combine the warm coconut quinoa, chopped kale and pesto. Mix well with a big spoon and season to taste with salt and pepper, if necessary.
- In a skillet over medium heat, toast the coconut flakes for a few minutes until golden and fragrant, stirring often. Top the salad with coconut flakes and serve warm.
Notes
- Cilantro-cashew pesto adapted from the tropical pesto in Flavors of Belize, the cookbook. Salad inspired by my trip to Belize, courtesy of McNab Design and several generous sponsors.
- I’m not a big fan of white quinoa (I find it bland), so I always recommend using a rainbow blend or red or black quinoa.
- The recipe didn’t specify to toast the cashews first, so I didn’t, but toasting the nuts before blending them into the pesto would add an extra dimension of flavor.
- This salad keeps well in the fridge for a couple of days, but I think it is best served fresh. Either eat it cold or gently reheated.
- *Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are “Let’s Do Organic” (green package) and Bob’s Red Mill.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Made this for friends last night. Yum! I have a friend who hates cilantro and even she asked for the recipe.. I added some lemongrass to give it an asian kick :)
Wow, I’m impressed that your friend who doesn’t like cilantro even asked for the recipe! Thanks for commenting, Sara!
This was really great! Super interesting, flavorful and filling. I would definitely make again. P.S. – your new site looks great! Thanks for all the easy ways to search…..love how I can get to vegan easily.
Thank you, Sara! Glad you find the new menu options helpful.
I made this salad for a potluck today, and people were rolling their eyes in joy. One of my friends said that it was the best salad she had ever had! I thought that you needed to be informed of this comment. :)
Of course, there were just a few tinkerings that I did to the recipe. I added a dollop of white beans to the pesto for creaminess and a bit of protein, and also did halfsies quinoa and millet since I am running low on quinoa.
Truly a unique salad, thank you, rockstar!
I am going to make this tomorrow and am totally pumped! Should the kale be steamed first, or does raw taste fine?
So sorry for the delay, Shana. Raw tastes great!
So good!!
Made this last night and loved it! Only problem was that the rinsing compromised the shape of the quinoa and a lot of it disintegrated into powder, meaning that my final product was a mush. (It tasted AMAZING though!) The dip is also phenomenal. In order to quickly destem the cilantro, I just held the stems in a bunch in my fist and combed through the leaves with a fork. It worked like a charm, and got the job done SO much quicker than the shaving method or individually tearing the leaves off. In a recipe where you need two cups (packed) it was a lifesaver.
This recipe was the bees knees! I have made several of your dishes, Kate, and they have all been excellent. And I am a very picky chef (and eater). The cashew pesto was so delicious. I get pretty excited every time I learn a new recipe for a fabulous sauce. So, needless to say, this was exciting. Followed the recipe to a T, but threw in some grilled shrimp for added protein. Will definitely add this one to my rotation. Thank-you for sharing your creativity with my kitchen. Now whenever I’m not sure what to cook I just come here… xo Michelle
Thank you so much, Michelle! Glad you’re enjoying my recipes. :)
I so wanted to love this salad but found that to have both raw onions and raw garlic was a little over-powering. Have you tried cooking either and adding them? I so love your other recipes though and have recommended this site to lots of friends.
-LeAnn
LeAnn, I’m so sorry to hear that! I can definitely see how that could happen. I would suggest just leaving out the onions altogether next time and easing up on the garlic.
I just made the coconut quinoa and kale with tropical pesto. Delicious! I added more lime to both the pesto and the quinoa before combining them. I think next time I’ll toast the cashews as recommended to add another dimension. Fabulous. Thank you for sharing new ways to eat such an incredible food!
Thanks, Holly! I’m so glad you enjoyed this one!
Love the sound of the coconut quinoa but I hate cilantro; is there anything else you can recommend to make the pesto that would go well with coconut?
Thanks!
Hi Megan! You could just use kale in the pesto. I think that might be your best bet.
Thanks I’ll give it a go :)
Delighted to find this recipe. I’m taking this to a party for a friend who is leaving for a Peace Corps stint in Belize.
Thanks, Laura! Hope it was a hit!
I just made this and oh how good it is! I love all the flavors together and just how pretty it is. Thank you!
Thank you, Amy! :)
I’ve made this twice now and it’s gobsmackingly good.
Just thought I’d let you know my local variation is to use Sawtooth Coriander instead of Cilantro. It grows like a weed in Cairns in Far North Queensland.
On reflection there’s a fair chance the original recipe you had in Belize used ‘Mexican Cilantro’ or ‘Culantro’ as Sawtooth Coriander is known in Central America.
Thank you!
Thank you, Alan! Your version sounds awesome.
Long time reader and recipe tester of Cookie and Kate. I always trust your proportions of sauce/pesto to the other ingredients, and this recipe was no exception. Absolutely delicious – will be remaking this very, very soon. Was even better the next day and a great lunch to take to the office.
Best vegan/vegetarian website. The meals are both tastier and more delicious than what I can typically find elsewhere.
Thank you so much, Sara! I’m glad you enjoyed this one. Happy holidays!
Made this tonight and the cilantro/cashew flavor blew my mind! Thank you!
I’m so happy to have found your site. I am obsessed with kale salad but usually find myself in the garlic olive oil lemon dressing rut (not a bad rut to be in!). I’m excited to try all these new flavor and combination ideas I have found on your site. I am eating the coconut quinoa and tropical pesto one now. It came out amazing and I never would have thought to put these flavors into a kale salad. Thanks for broadening my horizons as to the kale salad possibilities!
Do you use canned coconut milk or boxed type
I used canned!
This recipe is so delicious! And easy to make. I used three limes (could have used four) – the only other tip I would share is to cut the kale into small pieces for easier chewing. I did a mix of finely chopped kale and 1″ pieces. Thank you for sharing! This is one of my favorite go-to dishes. :)
I’ve made this several times now, and this last time gained the understanding that this is truly a throw together. Relax, have a glass of wine, a little of this, a little of that… it’s all good!! Wonderful stuff!
Sounds relaxing and fun, Perry! Just the way cooking should be. I’m so glad you enjoyed it.
I was hunting a good kale salad recipe (going to make Coconut Quinoa and Kale tonight!) and read your comments on Belize. We have been to Belize and zip lined over the forest with Chukka Tours. At the end we had some AmAzinG nachos that were sooo good! Was excited to read about the Flavors of Belize cookbook and hoped the nacho recipe would be in there, but it looks like it is not :o . Would you happen to have it? Or know where I can find it?
What a great combination of flavors! I especially love cilantro in pesto. Thanks for an awesome recipe :)
Danielle
I am happy you think so, Danielle! You are welcome. I appreciate the review.
This recipe is FANTASTIC. Tastes great warm when the quinoa wilts the kale, cold, or reheated with an egg on top.
Thank you, Erika!
Hi Kate – is it possible to use any of the cilantro stems in the pesto, or should I use only the leaves? I fear the stems will be too bitter, but I hope I’m wrong!
I’m planning to make this in a few days – can’t wait!
Great question, Annie! Yes, you can keep some of the stems. Trim any excess stems off. Hope this helps! Let me know what you think.
Thanks for confirming, Kate! I made this last night and didn’t worry about a few stems staying in the pesto. This is a great, unique recipe that I’ll keep on hand for wintry days where I need something both nourishing and “fresh.” Dare I say, the leftovers tasted even better for lunch today! I stored the toasted coconut separately to keep it dry.
This recipe is fabulous! A symphony of great flavors. We had leftovers and I thought it was even better on the second day, because the pesto sauce had really infused the quinoa by then. Thank you for sharing it!
Wonderful! Thank you, Cynthia.
Delicious salad. I massaged kale in a bit of olive oil to tame it a bit but would probably do it with a bit of the pesto next time to infuse more flavor into the kale. I didn’t garnish with coconut…lazy me. A rounded, easy, and flavorful new salad in our house! We love a feel-good meal. Thanks! I can’t wait to try more of your kale recipes. They have great substance and aren’t as perishable as other greens.
I’m happy you enjoyed it, April. Thanks os much for your comment and review!
Such a delicious combination of flavors! My husband and daughter are not huge quinoa fans, but both loved this dish. I added sliced almonds when I toasted the coconut, and also topped it with browned tofu and avocado and it was a great one bowl meal. Thank you!
Hooray! That’s great Amanda. Thanks for your review.
Loved this recipe for a healthy quick dinner. I was able to substitute almonds for the cashews and it worked well. Added chicken cooked in curry, ginger powder, and the rest of the coconut milk for my meat eaters. Thanks for another great recipe!!
Thanks for sharing, Allison!
This was first disappointing dish out of the dozens of 5 stars I’ve made. The coconut milk didn’t really flavor the quinoa. Maybe because I had to use curly kale since no lacinato to be found in my area it was too kale heavy? Anyway, I liked the pesto and used the leftovers on eggs and veggies this morning.
Another winner! Made this as a side for a tiny Thanksgiving with my hubs and I, and I am in Love with these flavors! That coconut quinoa is sinfully good! I did crave some extra texture and sweetness so I tossed in sunflower seeds and sultanas (really wanted dried cranberries or cherries but didn’t have either). I may add a roasted veg (cauliflower? sweet potato?) and fresh mango next time! It’s a flexible recipe to play with which is way fun. Thank you for introducing such a cool combo!
This is a fabulous recipe! A few suggestions.
1. It’s insanely garlicky! I would reduce to 1 clove and omit red onions.
2. Olive oil is overpowering if you have a genuine EVOO. I would suggest using coconut oil instead.
3. I would serve with some coconut tofu next time for added protein.
4. Definitely increase the amount of toasted coconut. We doubled it!
5. Increase lime. And add a lot more salt.
This is a tasty recipe that’s even more scrumptious with a few tweaks!
Thanks for this.
Thank you for your feedback, Ali. I’m glad you were able to enjoy it.
I think this is the first time I’ve left a recipe review. This salad is absolutely great; I thought it might be too sweet but it now replaces my previous favorite kale salad recipe.
That’s great, Jennifer! Thank you for your review.