Quinoa Salad with Roasted...Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette

Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 488 calories, 13g of protein, and 24g of fat per serving. For $2.53 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. 387 people were impressed by this recipe. It is brought to you by Cookie and Kate. If you have agave nectar, firmly basil leaves, sweet potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns an awesome spoonacular score of 99%. Users who liked this recipe also liked Roasted Sweet Potato Sandwich with Apples, Pesto, Kale, and Blue Cheese, Roasted Sweet Potato Sandwich with Apples, Pesto, Kale, and Blue Cheese, and Roasted Sweet Potato Sandwich with Apples, Pesto, Kale, and Blue Cheese.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.To prepare the sweet potatoes, transfer them to the prepared baking sheet and toss them with 2 tablespoons olive oil.

2. 02

   Sprinkle with salt and pepper and arrange in a single layer.

3. 03

   Bake for 10 minutes, then toss and bake for 10 to 15 minutes longer, until tender and browning. Set the pan aside to cool.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.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.

4. 04

   Transfer the chopped kale to a large serving bowl.

5. 05

   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. 06

   Add the sweet potatoes, quinoa, kale, sunflower seeds and sliced basil to the bowl.

7. 07

   Drizzle with about cup dressing and gently toss until all of the ingredients are evenly coated. Taste and mix in more dressing if desired.

8. 08

   Serve the salad at room temperature or cold. Leftovers will keep well in the refrigerator, covered, for up to 2 days.