Quinoa with Sweet Potatoes, Kale, and Pesto

• 2  cups quinoa, rinsed
• 1/2  cup olive oil
• 3 small sweet potatoes (about 1.5 lbs), peeled and cut into 1/2 inch pieces
• kosher salt and black pepper
• 1 medium red onion, sliced
• 2 bunches kale (1.25 lbs), thick stems removed and leaves cut into bite-sized pieces (about 14 c.)
• pesto and toasted walnuts, for serving
• Cook the quinoa according to the package directions.

Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the sweet potatoes, 1 teaspoon salt, and ½ teaspoon pepper and cook, covered, tossing occasionally, until the potatoes begin to brown and soften, 6 to 8 minutes.

Add the onion to the pot and cook, tossing occasionally, until the sweet potatoes and onion are tender, 4 to 6 minutes. Add as much kale to the pot as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 3 to 4 minutes.

Reserve half the quinoa and vegetables for tomorrow's dinner. Serve the remaining vegetables over the remaining quinoa, topped with the pesto and walnuts.

Reheat and serve: Microwave the quinoa and vegetables in a microwave-safe dish covered with a damp paper towel on high for 2 to 3 minutes, tossing halfway through.

Serves 8, 528 calories.

VERDICT:  I halved the recipe kind of unevenly and forgot to add salt and pepper, and this still turned out well.  So well, in fact, that I never bothered turning it into Crispy Quinoa and Bean Patties.  The pesto unexpectedly tied things together and added a savory saltiness.  Keep!