The Secret Ingredient
Ingredients
- ●2 cups water
- ●1 cup red quinoa
- ●1 teaspoon Maggi® Granulated Chicken Flavor Bouillon
- ●¼ cup extra-virgin olive oil
- ●2 tablespoons balsamic, sherry or red wine vinegar
- ●2 small cloves garlic, finely chopped
- ●Sea salt
- ●Ground black pepper
- ●2 cups (about 10 ounces) leftover cubed, roasted sweet potatoes
- ●2 cups packed baby arugula or spinach
- ●¼ medium red onion, thinly 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.
Step 2
Whisk oil, vinegar and garlic in large salad bowl; season with salt and pepper.
Step 3
Add quinoa, sweet potatoes, arugula, onion and chives; toss well to coat. Garnish with pepitas and cheese.
