Rainbow Dish; Coconut Basil Pesto, Pistachio Quinoa, Squash Cream

This may just be the prettiest dish I’ve ever made. I didn’t even want to scoop from it and ruin the work of art that is was, but it tasted so good that I soon forgot. There are so many things I love about this rainbow dish. Most obvious would be the colors. I LOVE colorful food. Second would be that every bite is a little different; some have a firmness from the pistachios; some have the soft quinoa with the smooth coconut basil pesto; some have the cauliflower and vegetables; and some have the sweet squash cream. What I like most about it all, as usual, is the sauces. I believe that anything can taste great as long as it has an amazing sauce, pesto, oil, or other topping.

Rainbow Dish; Coconut Basil Pesto, Pistachio Quinoa, Squash Cream

Rainbow Dish; Coconut Basil Pesto, Pistachip Quinoa, Squash Cream

Yields: 4-6 people

  • Vegetables (amounts are negotiable upon liking)
  • 1 head cauliflower, chopped florets
  • 1 cup butternut squash cubes (cut when raw and steam lightly)
  • 1 diced red or orange pepper, or both
  • optional; 1 diced avocado, a few handfuls spinach, cherry tomatoes
  • Quinoa
  • 6 cups quinoa
  • 1/2-1 cup pistachios (you could also use pieces of cashews or almonds)
  • Coconut Cream Basil Pesto
  • 1 cup fresh basil leaves
  • 1 tbsp olive oil
  • juice of 1 lemon
  • 2 tbsp coconut cream (the hardened part, see in pictures. To achieve the separation use a high quality coconut cream or milk and put it in the fridge or freezer for 30 minutes)
  • 1 tbsp coconut water (at the bottom of the can there will be liquid)
  • 1 tbsp lemon zest
  • 1 tsp salt
  • Squash Cream Sauce
  • 2 cups steamed butternut squash meat
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary
  • 2 tbsp coconut cream (hardened as before)
  • 1 tsp salt
  • 1-2 cloves garlic

Cook the quinoa and cover it when it is almost done, or still firm. Let it steam the rest of the way. Add the pistachios.

Steam the cauliflower and optionally steam the red pepper, or eat it raw.

Steam the butternut squash for the sauce and for the plate, or buy it prepackaged, already raw and cubed.

As the above ingredients are getting prepared, use this time to make the pesto and squash sauce. Blend the ingredients for each sauce and put them to the side. Be sure to use a quality canned coconut milk or cream, that is organic and pure, with no sugars or preservatives. The ingredients should read that they contain nothing but coconut milk or cream, but guar gum is ok if it has that. Put the cans in the fridge first so that the coconut cream and water separate and you can use them as is.

Assemble the dish with the quinoa on the bottom, the vegetables on top, and drizzle the pesto and sauce atop. Sprinkle with salt and pepper.

  • Total time: 30 minutes
Rainbow Dish; Coconut Basil Pesto, Pistachip Quinoa, Squash Cream 2
Rainbow Dish; Coconut Basil Pesto, Pistachip Quinoa, Squash Cream 3
Rainbow Dish; Coconut Basil Pesto, Pistachip Quinoa, Squash Cream 4
Rainbow Dish; Coconut Basil Pesto, Pistachip Quinoa, Squash Cream 7
Rainbow Dish; Coconut Basil Pesto, Pistachip Quinoa, Squash Cream 5
Rainbow Dish; Coconut Basil Pesto, Pistachip Quinoa, Squash Cream 6
Rainbow Dish; Coconut Basil Pesto, Pistachip Quinoa, Squash Cream 1
Rainbow Dish; Coconut Basil Pesto, Pistachip Quinoa, Squash Cream

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