Prep: 1. Cook quinoa according to package directions. 2. Slice red onion; peel and cut sweet potato; De-rib and chop kale. 3. Toast walnuts. Make: 2. Heat oil in heavy pan over medium-high heat. 2. Add onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, tossing occasionally until onions are tender. 3. Add sweet potato and cook, tossing occasionally, until potato begins to brown and soften, 6-8 min. 4. Add as much kale to pot as will fit and cook, tossing frequently, adding more kale when there is room, until tender, 3-4 minutes. 5. Serve remaining vegetables over the remaining quinoa, topped with pesto and walnuts.