Coconut Cashew Quinoa

1. 1

   Place chicken stock in a saucepan and bring to a boil. Add quinoa and 1/4 cup unsweetened coconut and bring heat to low and allow to simmer for 20 minutes. Cook until all liquid is absorbed.

2. 2

   In a saute pan add cashews and over medium heat allow the cashews to roast. Add the coconut oil and 2 tablespoons unsweetened coconut and continue to roast until heated through. Add to the quinoa.

3. 3

   In the same saute pan add the olive oil, garlic and onions and cook until soft. Add the kale and cook until wilted. Add to quinoa.

* Per serving · 4 servings · Values may vary.

No additional tips available.