Coconut Quiona and Kale with Cilantro Pesto

Delicious detox food, exactly what I needed after Halloween weekend (part 1). My friends and I went to the haunted corn maze *insert maize pun here* Saturday night, then came back here for home-made hot chocolate spiked with baileys and played cards. Well, after the hot chocolate ran out, then there was....
THE KRAKEN
It's basically just rum that comes in a cool bottle and has pictures of the kraken on it, but it's pretty sweet stuff : )

This is my first experience with both kale and quiona, and I'm quite pleased with both. My friend Sam, who dines with me (and helps split grocery costs : D) I didn't happen to have red onion, so I omitted that, and I had shredded coconut on hand (not flakes) so I used that instead, but I think I would have slightly preferred the flakes for their crunchy texture. If anyone else tries this, let me know what you think!

Coconut Quiona and Kale with Cilantro Pesto
adapted from Cookie and Katie

Ingredients:
1 cup quiona, well rinsed
1 cup coconut milk
1 small bunch kale, stems removed and finely chopped (~4 cups)
1/2 small/medium red onion, chopped (optional)
1/3 cup coconut flakes, un-sweetened

Cilantro Cashew Pesto
2 cups cilantro, packed
1/2 cup cashews, toasted/roasted (salted or unsalted)
4 cloves garlic
1/2 lime, juiced
pinch red pepper flakes
1/3 cup olive oil
salt and pepper to taste

Instructions:
1. In a medium sauce pan, combine coconut milk and 1 cup water, and bring to a boil. Add quinoa, cover, and simmer for 15-17 mins (until the water is absorbed). Remove from heat and fluff with a fork. Cover and set aside.
2. Add cilantro, cashews, garlic, lime juice, and red pepper flakes to a food processor and process together, slowly drizzling in the olive oil. Season with salt and pepper to taste.
3. In a medium mixing bowl, combine quinoa, kale, onion, and pesto. Mix well to combine, and add more salt and pepper to taste.
4. In a small skillet over medium-heat, toast coconut until golden brown, stirring often. Top salad with toasted coconut and serve warm.