In the culinary realm, there exists a delectable dish that tantalizes the taste buds with its harmonious blend of sweet and savory flavors: sweet potato and pistachio quinoa. This enticing dish, rooted in the vibrant tapestry of Middle Eastern cuisine, invites you on a flavorful journey where tender sweet potatoes, roasted to perfection, unite with nutty pistachios and fluffy quinoa, creating a symphony of textures and tastes. Enhanced with an aromatic blend of spices and herbs, this delectable creation promises to transport you to a world of culinary delight. As you embark on this culinary adventure, let us guide you through the steps of crafting this exquisite dish, ensuring that your taste buds are treated to an unforgettable experience.
Here are our top 5 tried and tested recipes!
SPICY QUINOA WITH SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
- Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.
Nutrition Facts : Calories 291 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 399 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 9 grams, Sugar 4.5 grams
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.
Provided by kelly in TO
Categories Yam/Sweet Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
QUINOA WITH SWEET POTATO AND MUSHROOMS
Sweet Potato, onion, mushrooms, and chopped pecans are served over a bed of quinoa. This dish is perfect as a warm meal or side dish during cold weather.
Provided by lep413
Categories Side Dish Grain Side Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 19.3 g, Fat 9.2 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 108.1 mg, Sugar 2.4 g
APPLE & SWEET POTATO QUINOA
When feeding three hungry boys, I rely on quick, filling and tasty meals. The guys aren't big quinoa fans, but the sweet potatoes and apples won them over. -Cheryl Beadle, Plymouth, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine stock and quinoa; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until liquid is almost absorbed. Remove from heat., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add sweet potatoes and shallots; cook and stir 5 minutes. Add apples; cook and stir 6-8 minutes longer until potatoes and apples are tender., Stir in wine and salt. Bring to a boil; cook, uncovered, until wine is evaporated, about 1 minute. Stir in black beans and quinoa; heat through.
Nutrition Facts : Calories 423 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 541mg sodium, Carbohydrate 76g carbohydrate (23g sugars, Fiber 10g fiber), Protein 12g protein.
QUINOA, SWEET POTATO AND PEPPERS
This is a riff on a recipe I found in Harley Pasternak's 5 Factor World Diet. Combining sweet potatoes and Quinoa sounded like a great idea to me. Instead of water for the quinoa, use a low salt vegetable stock (I used the water which remained after cooking an artichoke, but it could be anything, although I don't recommend commercial due to the salt thing). The guaram masala has a nice "sweet" taste which works well with the sweet potatoes. You can add in a little more if you like it. If you can't find it, your favorite curry powder will work. Try to get a bell pepper that is a different color than the jalopeno. Adds a visual dimension. Or, perhaps, helps those who don't want any heat to remove the jalopenos. Serves two as a main course. As a side, of course, it will go further.
Provided by Diann is Cooking
Categories Low Protein
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Dice the sweet potatoes to 1/2 inch or smaller.
- In foil, lay out the potatoes and shallots, coating them with just a little bit of oil so they moisten properly. Sprinkle on the nutmeg, the ground pepper, and the curry or the garam masala. Roast for approximately 30 minutes.
- Meanwhile, LIGHTLY toast the quinoa for no more than 4 minutes in a little of the oil in the saucepan you will use to cook it, on the stovetop. A moderate/low temp works best, and continually move the quinoa around to prevent burning.
- Add the water/veggie stock (this may splash back) . Add the jalopeno.
- When this comes to a boil, reduce to a simmer and cook for 12-15 minutes at a simmer. It is best to cover, but check to see if you need to add more water.
- As far as the bell pepper goes: I add it 2 minutes before cooking is done, but if you prefer your pepper less au-dente, add it sooner, mix and re-cover.
- When done, if needed, drain the quinoa. Add in the roasted sweet potato/shallot mixture, and serve hot. Or save for a future meal.
Tips:
- For a creamy texture: Cook the quinoa in a mixture of water and milk or broth. This will help the quinoa absorb more liquid and become more tender.
- Add flavor to the quinoa: Before cooking, toast the quinoa in a dry skillet over medium heat for a few minutes. This will bring out the nutty flavor of the quinoa.
- Use different vegetables: In addition to sweet potatoes, you can also use other vegetables in this recipe, such as carrots, zucchini, broccoli, or bell peppers.
- Add some protein: If you want to make this recipe more protein-packed, you can add some cooked chicken, tofu, or beans.
- Make it a complete meal: Serve this sweet potato and pistachio quinoa with a side salad or soup for a complete meal.
Conclusion:
This sweet potato and pistachio quinoa is a delicious and healthy dish that is perfect for a quick and easy meal. It is packed with nutrients and flavor, and can be customized to your liking. Whether you are looking for a vegan, vegetarian, or gluten-free option, this recipe has you covered. So next time you are looking for a healthy and delicious meal, give this sweet potato and pistachio quinoa a try!
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