Sweet Potato And Pistachio Quinoa - cooking recipe

Ingredients

1 sweet potato, peeled and diced
7 ounces quinoa
3 cups low-sodium low-fat chicken broth
3 tablespoons pistachios, chopped finely
1 tablespoon of 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

Preparation

Preheat the oven to 350\u00b0F
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.