Coconut Quinoa and Kale with Tropical Pesto + Notes on Belize

Ingredients (12)

• 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)
• 1/3 cup chopped red onion
• 1/3 cup large, unsweetened coconut flakes*
• 2 cups cilantro, packed
• scant 1/2 cup raw, unsalted 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