Coconut Quinoa and Kale with Tropical Pesto

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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)
• 1/2 small to medium red onion, chopped
• 1/3 cup coconut flakes
• 2 cups cilantro, packed
• scant 1/2 cup 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa well in a fine mesh strainer under running water for a couple of minutes, then drain.

2. Bring the coconut milk and a splash of water to a simmer in a medium saucepan, add the quinoa, cover, and cook over low heat for about 15 minutes until the liquid is absorbed.

3. Meanwhile, toast the coconut flakes in a dry skillet over medium heat, stirring often, for 2 to 3 minutes until golden. Set aside.

4. For the pesto, blend the cilantro, cashews, garlic, a portion of the olive oil, the lime juice, salt, pepper, and red pepper flakes if using until finely chopped. Add water by the splash if needed to loosen.

5. Heat a little olive oil in a large skillet over medium heat. Cook the chopped red onion for 3 minutes, then add the kale and cook, stirring, for 3 to 4 minutes until wilted.

6. Remove the quinoa from the heat and fluff with a fork. Fold in the kale and onion mixture and the toasted coconut, then season with salt and pepper.

7. Serve the coconut quinoa and kale warm, topped with spoonfuls of the tropical pesto. Add more lime juice to taste if you like.