Coconut Turmeric Quinoa Salad with Seasonal Greens

This recipe is super simple, and great for groups. Serve it for brunch with a yummy egg dish or pair it with grass-fed steaks or wild salmon.

Serves 8-10 as a side salad.

Quinoa

·      2 cups quinoa

·      2 cups organic chicken or veggie stock

·      2 cups full fat coconut milk (I like Thai brand)

·      2 tbsp turmeric

·      1 tbsp sea salt

Cook quinoa  with coconut milk and stock, add turmeric and sea salt.

Cool completely 

Cilantro – Cashew Pesto

·      2 cups cilantro, packed

·      ½ cup cashews (preferably soaked 4 hours)

·      4 cloves garlic ( I like using roasted)

·      ½ cup olive oil

·      ½ lime, juiced

·      salt and freshly ground black pepper

·      pinch of cayenne, optional

Blend  all ingredients until smooth.

Salad

·      4 cups leafy greens of choice (spinach, arugula, kale, chard)

·      ½ cup coconut flakes

·      ½ cup pistachios

Build the Salad

1.     Shred leafy greens thinly

2.     Toast coconut on skillet for a couple minutes until lightly golden

3.     Toss cold quinoa, cilantro pesto, greens, pistachios and coconut flakes

4.     Reserve some herbs and coconut flakes for topping 

NOTE: I usually serve this with a side dressing for people to add themselves. Try my fat burning, or anti-inflammatory dressing.