salad:1/2 c. quinoa, rinsed well1 c. vegetable stock4 c. chopped kaleJuice of 1 lime1 scallion, sliced1/4 c. shredded coconut
pesto:2 c. cilantro, packed1/2 c. cashews, toasted2 garlic cloves, smashed2 tbsp. fresh lemon juice2 tbsp. olive oil, or more as neededsalt and black pepper
Bring stock to a simmer in a pot, add quinoa, reduce heat to low, cover and stir occasionally. Once all liquid is absorbed, turn heat off and set aside.Thinly slice kale, add lime juice and a sprinkle of salt, gently massage kale to help it soften.In the bowl of a food processor, pulse together cilantro, cashews and garlic.Once all ingredients are in small pieces, turn food processor on and stream in lemon juice and olive oil, run until it forms a thick pesto, season with salt and pepper.Add half of pesto to the kale, mix in quinoa.Top with additional pesto, if desired, and garnish with coconut and cashews. Serve at room temperature or chilled.