Quinoa Salad with Sweet Potato and Kale
Ingredients
The salad
-
2
medium
sweet potatoes
-
2
tablespoons
olive oil
-
to taste
salt and pepper
-
1
cup
quinoa
-
1 ¾
cups
vegetable broth
-
2
cups
curly kale
-
½
cup
roasted, salted sunflower seeds
-
⅓
cup
fresh basil
The pesto dressing
-
½
cup
fresh basil leaves
-
¼
cup
fresh parsley leaves
-
½
cup
olive oil
-
¼
cup
freshly squeezed lemon juice
-
1
clove
garlic
-
1
teaspoon
maple syrup or agave nectar
-
¼
teaspoon
salt
-
to taste
pepper
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Toss sweet potatoes with olive oil, salt, and pepper, then bake for 10-15 minutes until tender.
- Cook quinoa in vegetable broth until absorbed, about 20 minutes, then fluff and cool.
- Blend dressing ingredients until smooth.
- Massage kale with a bit of salt until tender.
- Combine sweet potatoes, quinoa, kale, sunflower seeds, and basil in a bowl.
- Drizzle with dressing and toss to combine.
- Serve at room temperature or cold.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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