Name: Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes (about 3/4 pound total), peeled and diced into 1/2-inch pieces; 2 tablespoons olive oil; Salt and pepper; 1 cup quinoa, rinsed; 1 3/4 cups vegetable broth; 2 cups stemmed and finely chopped curly kale; 1/2 cup roasted, salted sunflower seeds*; 1/3 cup thinly sliced fresh basil; 1/2 cup firmly packed fresh basil leaves; 1/4 cup firmly packed fresh parsley leaves; 1/2 cup olive oil; 1/4 cup freshly squeezed lemon juice; 1 clove garlic, roughly chopped; 1 teaspoon maple syrup or agave nectar; 1/4 teaspoon salt; Pepper, to taste