Name: Quinoa & Sweet Potato Salad
Prep time: 15 s
Cook time: 15 s
Total time: 35 s
Yield: 8
Ingredients: 2 cups water; 1 cup red quinoa; 1 teaspoon Maggi® Granulated Chicken Flavor Bouillon; ¼ cup extra-virgin olive oil; 2 tablespoons balsamicsherry or red wine vinegar; 2 small cloves garlicfinely chopped; Sea salt; Ground black pepper; 2 cups (about 10 ounces) leftover cubedroasted sweet potatoes; 2 cups packed baby arugula or spinach; ¼ medium red onionthinly sliced (about 1/3 cup); ¼ cup chopped fresh chives or flat-leaf parsley; 2 tablespoons toasted pepitas (optional); Crumbled feta cheese (optional)

Make It

Step 1

Place water, quinoa and bouillon in medium saucepan; bring to a boil. Reduce heat to low; cover and cook for 15 minutes or until water is absorbed and quinoa is tender.