Sweet Potato and Pistachio Quinoa
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 sweet potato, peeled and diced
- 198.44 g quinoa
- 709.77 ml low-sodium low-fat chicken broth
- 44.37 ml pistachios, chopped finely
- 14.79 ml of fresh mint, chopped
- 29.58 ml coriander, chopped
- 29.58 ml parsley, chopped
- 1 lemon, zest of, finely chopped (Rind only)
- 29.58 ml olive oil
- fresh ground black pepper, to taste
directions
- 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.
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RECIPE SUBMITTED BY
Hello!
I'm Kelly from Toronto, I'm a communications designer, and cooking and baking just a serious hobby...
I cook healthy and you'll find a majority of my recipes are high fiber, high protein and low sugar.
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