Quinoa & Sweet Potato Salad

Level
Easy
Prep
15 minutes
Cook
15 minutes
Servings
Makes 8 servings, about 1 cup per serving
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)
Bouillon
Granulated Chicken Bouillon 15.9 oz
NET WT 15.9 OZ (450.7 g)
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.