If I could marry a salad it would be this one!

                   Coconut Quinoa and Kale with Nut-free Pesto 

INGREDIENTS

• 1 cup quinoa, rinsed under running water in a fine mesh colander for a couple of minutes
• 1 cup light coconut milk
• 1 cup filtered water
• 1 small bunch of kale, stems removed and leaves chopped,  (for a total of about 4 cups chopped kale)
• ½ small red onion, chopped
• 2 Tbs. coconut oil
• ⅓ cup large, unsweetened coconut flakes, toasted

Nut-free Basil & Cilantro Pesto

• 2 cups cilantro, packed
• 2 cups basil, packed
• ½ sunflower seeds
• 4 cloves garlic
• ½ cup olive oil
• salt and freshly ground black pepper, to taste
• ½ lime, juiced (or more, to taste)
• pinch red pepper flakes, optional

INSTRUCTIONS

1. In a medium saucepan, combine 1 cup coconut milk and 1 cup filtered water, and bring to a boil. Add the quinoa, cover and simmer for 15 to 17 minutes, until the water is absorbed. Remove from heat, fluff with a fork and mix in the red onion. Cover and set aside.
2. Melt coconut oil in pan and add chopped red onion. Cooke on medium/low heat for about 15 minutes or until onions have caramelized (looking soft and have a LIGHT brownish color).
3. Add kale to food processor and blend until leaves are minced.
4. Add minced kale, onions, and quinoa to large bowl. Mix together. Add salt and pepper to taste.
5. PESTO INSTRUCTIONS: Make the pesto: combine cilantro, basil, sunflower seeds, and garlic in a food processor. Start processing the mixture, and slowly drizzle in the olive oil. Season with salt, pepper, lime juice and red pepper flakes, all to taste, and blend well.
6. In a skillet over medium heat, toast the coconut flakes for a few minutes until golden and fragrant, stirring often. Top the salad with coconut flakes and serve warm.

*This salad would also be excellent with slices of avocado on the side!

*I served this quinoa salad over organic spinach leaves and added pan roasted garbanzo beans. I also served this salad with the pesto dressing on the side. It was delicious!!

Recipe adapted from www.cookieandkate.com  ( I LOVE THIS BLOG)