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  • 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)
  • ⅓ cup chopped red onion
  • ⅓ cup large, unsweetened coconut flakes*
  • 2 cups cilantro, packed
  • scant ½ cup cashews
  • 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
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