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Heat a medium pan over medium-low heat. Add the coconut oil followed by the minced shallot. Cook until the shallot is fragrant and translucent; 5 to 6 minutes. Stir in the ginger and cook for another minute or two.
Add in the turmeric and salt. Next, stir in the quinoa followed by the vegetable broth or water. Bring to a boil, reduce to a simmer, and let cook until most of the liquid has been absorbed; 12 to 15 minutes.
Add the coconut milk followed by the shredded kale. Cook until the quinoa is creamy and the kale has wilted to your liking.
Divide the quinoa into two bowls and top with toasted coconut flakes and cilantro before serving.