Name: Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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

Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette

This hearty vegan quinoa salad features crisp and tender roasted sweet potato, toasted sunflower seeds and an outrageously flavorful, pesto-inspired dressing. It would be a great light dinner on its own, or a suitable side salad for soups and sandwiches. It packs great for lunches, too! Recipe yields 4 medium servings.

40 min total 10 min prep 30 min cook 4 636 cal

Instructions

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1 Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2 To prepare the sweet potatoes, transfer them to the prepared baking sheet and toss them with 2 tablespoons olive oil. Sprinkle with salt and pepper and arrange in a single layer. Bake for 10 minutes, then toss and bake for 10 to 15 minutes longer, until tender and browning. Set the pan aside to cool.
3 Meanwhile, combine the rinsed quinoa and broth in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a simmer, cover, and cook until the quinoa has absorbed all the liquid, about 20 minutes. Fluff the quinoa with a fork and set aside to cool.
4 To make the vinaigrette, combine all of the ingredients in a blender or food processor and process until mostly smooth, but with small pieces of herbs still visible.
5 Transfer the chopped kale to a large serving bowl. Sprinkle with a dash of salt and then use your hands to “massage” the kale, grabbing big handfuls at a time and gently squeezing them in your fist until the kale is darker in color and more fragrant, about 15 seconds.
6 Add the sweet potatoes, quinoa, kale, sunflower seeds and sliced basil to the bowl. Drizzle with about ⅓ cup dressing and gently toss until all of the ingredients are evenly coated. Taste and mix in more dressing if desired (you may want to use all of it).
7 Serve the salad at room temperature or cold. Leftovers will keep well in the refrigerator, covered, for up to 2 days.