Ingredients For Coconut Quinoa and Kale with Tropical Pesto and Notes on Belize Recipe
1 cup Quinoa, rinsed under running water in a fine mesh colander for a couple of minutes
1 cup Light coconut milk
1 bunch Small kale, stems removed and leaves chopped
0.33000000000000007 cup Chopped red onion
0.33000000000000007 cup Large, unsweetened coconut flakes
2 cup Cilantro, packed
0.5 cup Scant cashews
4 Cloves garlic
0.5 cup Olive oil
As required Salt and freshly ground black pepper, to taste
0.5 Lime juiced
pinch Pinch red pepper flakes, optional
Nutrition value
825
calories per serving
65 g Fat18 g Protein43 g Carbs20 g FiberOther
Current Totals
65 g Fat
18 g Protein
43 g Carbs
20 g Fiber
MacroNutrients
Carbs
43 g
Protein
18 g
Fiber
20 g
Fats
Fat
65 g
Vitamins & Minerals
Calcium
336 mg
Iron
11 mg
Vitamin A
3261 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
239 mcg
Vitamin B12
0 mcg
Vitamin C
101 mg
Vitamin E
8 mg
Copper
2 mcg
Magnesium
237 mg
Manganese
4 mg
Phosphorus
346 mg
Selenium
8 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
