Made This Recipe? Add Your Photo
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.
- 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
- 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.