Quinoa Salad with Roasted Sweet Potato Kale and Pesto Vinaigrette Recipe

Ingredients For Quinoa Salad with Roasted Sweet Potato Kale and Pesto Vinaigrette Recipe

• 0.5 inch 2 medium sweet potatoes, peeled and diced into
• 2 tablespoon Olive oil
• Salt and pepper
• 1 cup Quinoa, rinsed
• 3.25 cup Vegetable broth
• 2 cup Stemmed and finely chopped curly kale
• 0.5 cup Roasted, salted sunflower seeds
• 0.33000000000000007 cup Thinly sliced fresh basil
• 0.5 cup Firmly packed fresh basil leaves
• 0.25 cup Firmly packed fresh parsley leaves
• 0.5 cup Olive oil
• 0.25 cup Freshly squeezed lemon juice
• 1 Clove garlic, roughly chopped
• 1 teaspoon Maple syrup or agave nectar
• 0.25 teaspoon Salt
• As required Pepper, to taste