Quinoa Pilaf with pecans and roasted sweet potatoes

by Daniela Roebuck

1 cup uncooked quinoa
1 3/4 cups of vegetable broth
2 teaspoons of olive oil
2 cups diced sweet potato
1 cup chopped kale or spinach
2 teaspoons minced garlic
1/4 cup minced onion
1/4 cup chopped pecans
1/4 teaspoon ground tumeric
1/4 teaspoon of sea salt (or to taste)
1/4 teaspoon of freshly ground black pepper (or
to taste)

Preheat oven to 425 degrees. On a parchment lined baking sheet place diced sweet potato, chopped garlic, turmeric, sea salt to taste and toss with olive oil. Roast for 15 minutes or till fork tender.
While the potatoes are baking, rinse and drain quinoa with cold water. Prepare according to directions on the package swapping water for broth.

Bring to a boil. Cover and reduce heat. Simmer for 15 minutes or until tender.

Finely chop one cup of kale. Place cooked quinoa, warm potatoes, chopped kale and chopped pecans in a bowl till mixed. Drizzle with more olive oil and salt and pepper to taste. Delicious served warm or room temperature.