Ingredients
1cupquinoarinsed under running water
1cuplight coconut milk
4cupssmall kalestems removed, leaves chopped
⅓cupred onionchopped
⅓cupunsweetened coconut flakeslarge
2cupscilantropacked
½cupcashewsscant, raw, unsalted
4garlic cloves
½cupolive oil
Salt and freshly ground black pepperto taste
½limejuiced, or more, to taste
pinchred pepper flakesoptional
Preparation
In a medium saucepan, combine 1 cup of coconut milk and 1 cup of water, and bring to a boil.
Add the quinoa, then cover and simmer for 15 to 17 minutes, until the water is absorbed.
Remove from heat, then fluff the quinoa with a fork.
Mix in the red onion, then cover and set aside.
Combine the cilantro, cashews and garlic in a food processor.
Process the mixture, then slowly drizzle in the olive oil.
Season with salt, pepper, lime juice and red pepper flakes, and blend well.
In a medium serving bowl, combine the warm coconut quinoa, chopped kale and pesto.
Mix well with a big spoon, then season to taste with salt and pepper.
In a skillet over medium heat, toast the coconut flakes for a few minutes until golden and fragrant, stirring often.
Top the salad with coconut flakes, serve warm, and enjoy!
