Rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and set aside to cool.
Preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Remove from the oven and let them cool slightly.
While the sweet potatoes are roasting, massage the chopped kale with a drizzle of olive oil and a pinch of salt for a few minutes until it becomes tender and bright green.
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup or honey, salt, and pepper to make the dressing.
In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, massaged kale, and dressing. Toss until everything is well coated.
Taste and adjust the seasoning if needed. Add more salt, pepper, or a splash of balsamic vinegar if desired.
Transfer the Quinoa Salad with Sweet Potato and Kale to a serving dish or bowl.
Optional: Top the salad with toasted pumpkin seeds, crumbled feta cheese, or dried cranberries for extra flavor and texture.
Serve the salad as a main course or side dish, and enjoy the delicious combination of flavors and textures!
