Cashew Coconut Grain Bowls

Add quinoa, ¾ cup + 2 tbsp water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

Destem the Lacinato kale and thinly slice the leaves. Peel and mince the ginger. Halve and juice the lime. Add sliced Lacinato kale, 2 tsp olive oil, a pinch of salt to a large bowl, and massage kale until bright green.

Add minced ginger, lime juice, and tahini to a medium bowl and whisk to combine. Add 4 tbsp warm water, one tablespoon at a time, while whisking. Taste the tahini dressing and add salt as necessary.

Heat 1 tbsp olive oil in a small skillet over medium heat. Add toasted coconut, dried cranberries, and cashews, and cook until the nuts are toasted and fruit is plump, 3 to 4 minutes.

Halve the avocado, remove the pit, and thinly slice the flesh. Divide the cooked quinoa and massaged Lacinato kale between large bowls. Top with sliced avocado, chili & lime lupini beans, and toasted coconut, cranberries, and cashews. Drizzle with tahini dressing. Enjoy!