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Sweet Potato and Pistachio Quinoa

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“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.”
READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  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.

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