Name: Coconut Quinoa and Kale with Tropical Pesto
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed under running water in a fine mesh colander for a couple of minutes; 1 cup light coconut milk; 1 small bunch of kale, stems removed and leaves chopped (for a total of about 4 cups chopped kale); 1/3 cup chopped red onion; 1/3 cup large, unsweetened coconut flakes*; 2 cups cilantro, packed; scant 1/2 cup raw, unsalted cashews; 4 cloves garlic; 1/2 cup olive oil; salt and freshly ground black pepper, to taste; 1/2 lime, juiced (or more, to taste); pinch red pepper flakes, optional