Sweet Potato and Pistachio Quinoa |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. 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 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 |
Directions:
1. Preheat the oven to 350ºF
2. Roast the diced sweet potato for about 20 minutes or until tender.
3. Submerge the quinoa in water and let sit for 3 minutes, then drain.
4. Cook the quinoa in 3 cups chicken stock, then drain.
5. For a warm dish, heat a large pan, add all ingredients and stir over low heat until warmed through.
6. If serving cold, simply toss all ingredients together and season to taste.
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