Sweet Potato and Pistachio Quinoa

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Total Time
15 mins
25 mins

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.

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  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.