SWEET POTATO AND PISTACHIO QUINOA

Sweet Potato and Pistachio Quinoa image

Low GI, this dish can be served warm with lamb, chicken or fish such as mackerel and swordfish or served cold as a salad. GI News blog.

Provided by kelly in TO

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 sweet potato, peeled and diced
7 ounces quinoa
3 cups low-sodium low-fat chicken broth
3 tablespoons pistachios, chopped finely
1 tablespoon of fresh mint, chopped
2 tablespoons coriander, chopped
2 tablespoons parsley, chopped
1 lemon, zest of, finely chopped (Rind only)
2 tablespoons olive oil
fresh ground black pepper, to taste

Steps:

Preheat the oven to 350ºF
Roast the diced sweet potato for about 20 minutes or until tender.
Submerge the quinoa in water and let sit for 3 minutes, then drain.
Cook the quinoa in 3 cups chicken stock, then drain.
For a warm dish, heat a large pan, add all ingredients and stir over low heat until warmed through.
If serving cold, simply toss all ingredients together and season to taste.

*** Explore more Sweet Potato And Pistachio Quinoa Recipes »

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