Grilled pork with beetroot, apple and quinoa coleslaw

Serves: 4
Time to make: 25 mins

Total cost: $ 25.68 / $ 6.42 per serve

(at time of publication)

Ingredients

⅓ cup quinoa, rinsed, drained
2 teaspoons fennel seeds, crushed
2 teaspoons caraway seeds, crushed
4 x 150g pork loin cutlets or chops
3 medium-sized beetrootbeetsXs, trimmed, peeled
1 large green apple, cored, cut in thin matchsticks
½ red onion, thinly sliced
½ medium-sized red cabbage, trimmed, shredded
¼ cup roughly chopped flat-leaf parsley
Dressing
1 ½ tablespoons white balsamic vinegar
1 tablespoon wholegrain mustard
2 teaspoons olive oil

Instructions

1 Place quinoa in a medium-sized saucepan with 2/3 cup water and bring to the boil. Reduce heat to low, cover pan and simmer for 12 minutes or until water has evaporated. Leave to cool.

2 Meanwhile, combine fennel seeds with caraway seeds and sprinkle evenly over pork cutlets. Season with black pepper.

3 Set a large, non-stick frying pan or grill pan over a medium–high heat. Add pork to pan and cook each side for 4 minutes or until done to your liking. Transfer pork to a plate and cover loosely with tinfoil to keep warm. Leave pork to rest for 3 minutes.

4 To make coleslaw, grate beetroot and squeeze out excess moisture. In a large bowl place cooked quinoa, beetroot, apple, onion, cabbage and parsley. Set aside.

5 Whisk dressing ingredients together in a small bowl and add to reserved coleslaw. Toss lightly to combine.

6 Divide coleslaw among plates and serve with grilled pork.

Nutrition Info (per serve)

Kilojoules 1430kJ

Calories 342cal

Protein 38g

Total fat 8g

–Saturated fat 2g

Carbohydrates 25g

–Sugars 15g

Dietary fibre 10g

Sodium 320mg

Calcium 150mg

Iron 6mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.