8
Servings
Prep Time
15 Min
Cook Time
15 Min
  • 2 cups water
  • 1 cup red quinoa
  • 1 teaspoon Maggi® Granulated Chicken Flavor Bouillon
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  • 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)
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
Remove from heat; keep covered and let stand for 5 minutes. Fluff with a fork.
Step 3
Whisk oil, vinegar and garlic in large salad bowl; season with salt and pepper.
Step 4
Add quinoa, sweet potatoes, arugula, onion and chives; toss well to coat. Garnish with pepitas and cheese.

Nutrition Information

191.84 Kcal

  • calcium

    43.96 Milligrams

  • protein

    4.31 Grams

  • iron

    1.51 Milligrams

  • potassium

    395.06 Milligrams

  • carbohydrates

    25.76 Grams

  • sugar

    4.49 Grams

  • fiber

    3.36 Grams

  • sodium

    180.57 Milligrams

  • fat

    8.17 Grams

  • saturedfat

    1.11 Grams