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Dietary InfoGluten-Free

Quinoa Coconut Cilantro Pesto Salad

This Quinoa Coconut Cilantro Pesto Salad will make a wonderfully tasty and beautiful addition to your dinner table. Oh, and it tastes really great too!


  • 1 cup quinoa organic
  • 1/2 cup Nutiva Organic Virgin Coconut Oil liquified
  • 1 avocado ripe organic
  • 1 pint cherry tomatoes organic, halved
  • 4-6 cloves garlic
  • 1/2 cup cilantro organic, leaves only
  • 1/2 cup walnuts raw organic
  • sea salt Organic, to taste.


  1. Soak walnuts in filtered water for at least 8 hours. Rinse. Put aside.
  2. Soak quinoa in filtered water for an hour. Rinse.
  3. Cook quinoa in 2 1/2 c. filtered water (follow direction on quinoa package)
  4. Drain, if necessary and put cooked quinoa aside in medium to large bowl.
  5. In a blender, combine walnuts, garlic, and Nutiva Organic Virgin Coconut Oil. Blend until smooth. Add cilantro blend until the ingredients are a smooth with no chunks. Blend in a pinch or two of salt if desired.
  6. Halve tomatoes. Peel and chop avocado.
  7. Combine quinoa, pesto, avocado, and tomatos. Serve chilled.


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