Kale and Coconut Quinoa with Cilantro Purée

 Kale and Coconut Quinoa with Cilantro Purée

2 c. rainbow quinoa
1 14oz. can lite coconut milk
2 c. water
4 c. baby kale
1 c. red curly kale, roughly chopped
1/2 medium red onion, diced
1/2 c. coconut flakes, medium flaked/roughly chopped

1 c. cashews
2 large bunches cilantro, chopped
5 cloves garlic
2 limes (juice only)
1/3 c. extra virgin olive oil
sea salt and freshly ground smoked pepper

Bring coconut milk and water to a boil in a medium pot over medium to high heat. Add quinoa and bring to a rolling boil. Reduce heat to a simmer and cover. Simmer until all liquid is absorbed.  Remove from heat and fluff – allow to cool. Transfer to a large bowl. Stir in red onion, baby kale, and red curly kale.
In a separate pan, lightly toast coconut flakes, making sure not to burn. Set aside.

In a high-speed blender, combine all cilantro green ingredients, except extra virgin olive oil.  Puree on high until all elements are combined and smooth. As the motor runs, add oil in a continuous stream.

Pour cilantro green over quinoa and kale salad.  Stir to thoroughly combine.
Top with toasted coconut.