INGREDIENTS
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2 cups quinoa, rinsed
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1/2 cup olive oil
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3 small sweet potatoes (about 11/2 pounds), peeled and cut into 1/2-inch pieces
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kosher salt and black pepper
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1 medium red onion, sliced
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2 bunches kale (1 1/4 pounds), thick stems removed and leaves cut into bite-size pieces (about 14 cups)
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pesto and toasted walnuts, for serving