Pork and grilled apple quinoaReviewed by our expert panel
(at time of publication)
- ⅔ cup quinoa, rinsed
- 1 cup diced kumarasweet-potatoX
- 1 cup diced pumpkin
- 2 small red apples, cored, cut in eighths
- 3 large courgetteszucchini, summer squashX, sliced diagonally
- 500g pork tenderloin, trimmed, halved
- 2 tablespoons pumpkin seeds
- 80g feta cheese, crumbled
- 2 spring onions, thinly sliced
1 Cook quinoa in a saucepan of boiling water for 12 minutes or until tender. Drain and set aside.
2 Steam or microwave pumpkin and kumara until tender. Set aside and keep warm.
3 Meanwhile, place a large chargrill pan over a high heat. Cook apple and courgettes for 2 minutes, turning once, or until just tender and golden. Transfer into a large, heatproof bowl. Set aside.
4 Reduce heat to medium. Cook pork for 10 minutes, turning occasionally or until golden and cooked to your liking. Transfer pork to a heatproof board and stand for 5 minutes before slicing.
5 Add pumpkin seeds, feta, spring onions and quinoa to apple mixture, and stir. Gently stir through kumara and pumpkin. Season with pepper. Serve apple quinoa topped with pork.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 6g
Dietary fibre 6g
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