Ingredients for Sweet Potato And Pistachio Quinoa
- 1 large sweet potato, diced
- 1 cup quinoa
- Low Sodium Low Fat Chicken Broth
- ½ cup shelled pistachios
- Of Fresh Mint
- Coriander
- 2 tablespoons chopped fresh parsley (optional)
- Lemon, Zest Of
- 1 tablespoon olive oil
- Fresh Ground Black Pepper
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How to Make Sweet Potato And Pistachio Quinoa
- Preheat your oven to 350°F (175°C).
- Chop 1 large sweet potato into 1-inch cubes. Toss with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
- Rinse 1 cup quinoa under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of chicken stock (or vegetable stock for a vegetarian option). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
- While the quinoa cooks, lightly toast ½ cup shelled pistachios in a dry skillet over medium heat for 2-3 minutes, or until fragrant. Roughly chop the pistachios.
- Once the quinoa is cooked, fluff it with a fork.
- For a warm dish: In a large pan, gently combine the cooked quinoa, roasted sweet potato, pistachios, and 2 tablespoons of chopped fresh parsley (optional). Heat through over low heat for 2-3 minutes. Season to taste with salt and pepper.
- For a cold salad: In a large bowl, combine the cooked quinoa, roasted sweet potato, pistachios, and parsley (optional). Drizzle with 2 tablespoons of your favorite vinaigrette (lemon juice and olive oil is a great option) and toss gently to combine. Season to taste with salt and pepper. Refrigerate for at least 30 minutes before serving for best flavor.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
7g
Fat
7g
Carbs
14g
