I stumbled across the unusual mix of coconut and kale in a Heidi Swanson cookbook and it was so delicious I was inspired to come up with my own version.
Kale – This beautiful dark, green, leafy veg is a great source of Vitamins A, K and C, Cacium, Folic acid and B6. It’s chock full of carotenoids, fiber and flavanoids. This means is has antioxidant and anti-inflammatory effects, can protect your eyesight, bones, heart health and keep you safe from free radicals.
Coconut – The numerous health benefits of this fruit have earned it the prestigious title of the “tree of life“! It has good levels of calcium, magnesium, potassium, fiber, vitamins and although it contains saturated fats it is known to lower cholesterol. It also has antiviral, antifungal, antiparasitic, antibacterial and antioxidant properties to keep you in tip-top condition!
Quinoa – This wonder grain (which is technically speaking actually a seed) is one of the only sources of vegetarian complete protein, containing all the essential amino acids needed by the body. Also being high in fiber, iron and magnesium it will keep you feeling full and energized for long after you’ve eaten it.
Coconut Kale Quinoa Lime Warm Salad
Serves 1, simply multiply ingredients as needed.
2 Handfuls fresh kale – stalks cut off, leaves chopped into 2″ pieces
2 tbsp Desiccated coconut
Glug of Rapeseed/Olive oil
Glug of Soy/Tamari
1/4 Cup uncooked quinoa
Half a lime
25g Feta cheese – optional
Preheat the oven to 160 degrees Celsius and boil the kettle (half filled).
Put the kale and coconut into a baking tray, pour over the oil and soy and shake the tray until its all mixed.
Make sure it’s all spread out evenly and pop it in the oven for roughly 20 minutes or until the coconut is lightly browned. Keep a close eye on it as the kale can burn quickly, so give it a little mix from time to time and lower the temperature if needed.
In the meanwhile, place the quinoa into a saucepan and add 1/2 cup of the boiled water from the kettle. Simmer over a medium heat, giving it a little stir every now and again to make sure it doesn’t stick to the bottom of the pan. Once the water has been absorbed it’s ready, it should take about 15 minutes.
Once the kale is ready, put the lovely crispy kale coconut mixture into a bowl, add the quinoa, crumble the feta over the top and finish by squeezing over the juice of your fresh lime. Season to taste and Bob’s your uncle, a delicious, nutritious, simple, warm salad!
Make it vegan by leaving out the cheese.
Use it as a side dish to a larger meal, without the quinoa.
Try adding chilli flakes, paprika or basil.
Use a different grain, I think wild rice or bulgur wheat would be tasty.
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