Sweet Potato and Pistachio Quinoa

"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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Ready In:
40mins
Ingredients:
10
Serves:
4
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ingredients

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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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Reviews

  1. Very successful recipe! Roasted the pistachios with the diced sweet potato. Didn't chop the nuts. Served warm with home made chicken & pistachio balls (meatballs). Thanks for posting this!
     
  2. I loved the flavors of this dish! Instead of pistachios, I subbed almonds which I had on hand, and roasted them in the oven with the potatoes. The herbs combined with the Quinoa to make for a super tasty dish, much thanks!
     
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Tweaks

  1. I loved the flavors of this dish! Instead of pistachios, I subbed almonds which I had on hand, and roasted them in the oven with the potatoes. The herbs combined with the Quinoa to make for a super tasty dish, much thanks!
     

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. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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