Coconut Kale & Quinoa Salad

After a hectic year teaching and a summer backpacking through Europe, indulging on amazing bread and cheese, it’s great to be back in the kitchen cooking with farm fresh whole foods. This was inspired by a craving for a coconut infused quinoa dish and a mashup of recipes based on the ingredients that I had handy.


Serves: 2

Ingredients:

  • 1/2 can coconut milk
  • 1/2 cup quinoa
  • 1 tsp tahini
  • 1 tsp soy sauce
  • Juice from half a lemon
  • 1/2 tsp honey, optional
  • 1 tbsp coconut oil
  • 1/4 cup coconut flakes
  • Diced onions, to taste
  • 4-6 kale leafs
  • Diced avocado, optional

Method:

  1. Bring coconut milk to a boil, add quinoa, reduce heat to low and simmer, covered for 15-20 minutes until liquid is absorbed
  2. Combine tahini, soy sauce, lemon juice and honey in a small dish, set aside
  3. In a skillet, heat coconut oil, then add coconut, stirring frequently until golden brown
  4. Add onions, kale and dressing sauteing until soft
  5. Toss the cooked quinoa into the skillet for a minute
  6. Serve with diced avocado if desired
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About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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