Coconut Quinoa and Kale with Pesto Recipe

1. In a medium saucepan, combine 1 cup of coconut milk and 1 cup of water, and bring to a boil.

2. Add the quinoa, then cover and simmer for 15 to 17 minutes, until the water is absorbed.

3. Remove from heat, then fluff the quinoa with a fork.

4. Mix in the red onion, then cover and set aside.

Tropical Cilantro-Cashew Pesto:

1. Combine the cilantro, cashews and garlic in a food processor.

2. Process the mixture, then slowly drizzle in the olive oil.

3. Season with salt, pepper, lime juice and red pepper flakes, and blend well.

4. In a medium serving bowl, combine the warm coconut quinoa, chopped kale and pesto.

5. Mix well with a big spoon, then season to taste with salt and pepper.

6. In a skillet over medium heat, toast the coconut flakes for a few minutes until golden and fragrant, stirring often.

7. Top the salad with coconut flakes, serve warm, and enjoy!