Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette from Cookie + Kate
Showing 3 out of 7 Steps
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 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.
Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.