Quinoa & Sweet Potato Salad

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)

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Level

Easy

Prep

15 min

Cook

15 min

Servings

Makes 8 servings, about 1 cup per serving

Ingredients

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Maggi Chicken Bouillon 15.9 oz

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2 cups water
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1 cup red quinoa
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1 teaspoon Maggi® Granulated Chicken Flavor Bouillon
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¼ cup extra-virgin olive oil
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2 tablespoons balsamic, sherry or red wine vinegar
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2 small cloves garlic, finely chopped
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Sea salt
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Ground black pepper
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2 cups (about 10 ounces) leftover cubed, roasted sweet potatoes
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2 cups packed baby arugula or spinach
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¼ medium red onion, thinly sliced (about 1/3 cup)
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¼ cup chopped fresh chives or flat-leaf parsley
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2 tablespoons toasted pepitas (optional)
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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.