Combine coconut milk and 1 cup of water in a medium saucepan over med-high heat. Bring to a boil and add quinoa. Lower heat to low-medium and simmer for 15 to 17 minutes, until water is absorbed. Remove from heat and fluff with a fork. Mix in the red onion. Cover and set aside.
Prepare Pesto: Combine cilantro, cashews, and garlic in a food processor. Start mixing and slowly drizzle in olive oil. Season with salt, pepper, lime juice, and red pepper flakes. Blend Well.
In a medium-serving bowl, combine the warm coconut quinoa, chopped kale, and pesto. Mix well and season with salt and pepper, to taste.
Toast coconut flakes in a skillet over medium heat for a few minutes, until golden and fragrant. Top the salad with toasted coconut and serve warm.
from the NSM Nutrition Team recipe box
dairy-free, gluten-free, nightshade-free, vegan
*keep this nightshade-free by not adding the crushed red pepper!
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