Coconut-Curry Lentil Stew Served over Quinoa

INGREDIENTS

• 2 cups quinoa
• 3 1/2 cups water
• 1 tablespoon salt
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• 2 tablespoons coconut oil
• 1 small onion, chopped
• 6 cloves garlic, minced
• 5 large tomatoes, chopped
• 1 cup water
• 1 (14 ounce) can coconut milk
• 1 tablespoon molasses
• 1/4 cup coconut powder
• 1 (4 inch) cinnamon stick
• 3 tablespoons curry powder
• 2 tablespoons ground coriander
• 2 cups red lentils
• salt and pepper to taste
• 1 bunch fresh cilantro, chopped