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Coconut Quinoa and Kale with Tropical Pesto


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)
1/2 small to medium red onion, chopped
1/3 cup coconut flakes
2 cups cilantro, packed
scant 1/2 cup 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



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