Kale Salad with Cashew Pesto

Ingredients: 

1/2 cup cooked quinoa
1 bunch of kale
1 cup cooked butternut squash
1/4 red onion 
1 avocado

Pesto:
2 cups cilantro, packed
1/2 cup cashews
4 cloves garlic
1/2 cup olive oil
salt & pepper to taste
1 lime, juiced
pinch red pepper flakes

Directions:
Cook the quinoa, per the instructions on the box. Make the pesto: combine cilantro, cashews and garlic in a food processor. Slowly drizzle in the olive oil. Season with salt, pepper, lime juice and red pepper flakes. Blend until smooth and creamy. Combine the warm quinoa, chopped kale, butternut squash, red onion, avocado and pesto. Mix well with a big spoon and season to taste with salt and pepper, if necessary.