Description
This simple lunch bowl is made rich with healthy fats but brightened up with lime and given an earthy tone through kale and cilantro. It’s filling and absolutely delish!
Ingredients
Scale
Coconut Lime Quinoa
- 1 Cup Quinoa
- 1 Cup Coconut Milk (Canned)
- 1 Cup Water
- 1/2 Lime
- 1/2 Cup Cilantro (Finely Chopped)
Sauteed Kale
- 2 Cups Kale
- 1 Tbsp Coconut Oil (extra virgin, cold pressed)
- 1/2 Lime
- Sea Salt (pinch)
Toasted Walnuts
- 1 Cup Walnuts
- 1 Tbsp Coconut Oil (extra virgin, cold pressed)
- 1 Tbsp Chili Powder
- 1/2 Tbsp Cumin
- 1/4 tsp Coriander
- Sea Salt (pinch)
Avocado Lime Dressing
- 1 Avocado
- 1/2 Lime
- 2 Tbsp Coconut Milk
Instructions
- In a small pot, add the quinoa, coconut milk, and water and bring to a boil. Immediately turn down to a simmer for 20 minutes.
- Meanwhile, heat a sautee pan on medium heat. Once heated add your coconut oil, kale, lime, and sea salt. Cook until kale becomes bright in colour and wilts slightly. Set aside.
- In the same sautee pan, add coconut oil, walnuts, and chili powder, cumin, coriander, and sea salt. Mix well and continue to stir until walnuts become fragrant. Remove from heat and set aside.
- In a blender, add your avocado, lime and coconut milk and blend until smooth. Set aside.
- Chop your cilantro.
- Once quinoa is cooked, add the juice from 1/2 a lime and chopped cilantro. Mix with a fork.
- Divide quinoa among bowls and top with sauteed kale, toasted walnuts, and avocado dressing.
Nutrition
- Serving Size: 4