Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette

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Ingredients

2 medium sweet potatoes (about ¾ pound total), peeled and diced into ½-inch pieces
2 tablespoons olive oil
Salt and pepper
1 cup quinoa, rinsed
1 ¾ cups vegetable broth
2 cups stemmed and finely chopped curly kale
½ cup roasted, salted sunflower seeds*
⅓ cup thinly sliced fresh basil
½ cup firmly packed fresh basil leaves
¼ cup firmly packed fresh parsley leaves
½ cup olive oil
¼ cup freshly squeezed lemon juice
1 clove garlic, roughly chopped
1 teaspoon maple syrup or agave nectar
¼ teaspoon salt
Pepper, to taste

As published by Cookie and Kate.

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