Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette

Ingredients (16)

• 2 medium sweet potatoes (about 3/4 pound total), peeled and diced into 1/2-inch pieces
• 2 tablespoons olive oil
• Salt and pepper
• 1 cup quinoa, rinsed
• 1 3/4 cups vegetable broth
• 2 cups stemmed and finely chopped curly kale
• 1/2 cup roasted, salted sunflower seeds*
• 1/3 cup thinly sliced fresh basil
• 1/2 cup firmly packed fresh basil leaves
• 1/4 cup firmly packed fresh parsley leaves
• 1/2 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 clove garlic, roughly chopped
• 1 teaspoon maple syrup or agave nectar
• 1/4 teaspoon salt
• Pepper, to taste