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Pork & pears with quinoa

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Recipe Ingredients

  • 1 cup quinoa, rinsed
  • 570g fresh butternut, chopped into 2cm cubes
  • salt
  • 450g pork fillet
  • ⅛ tsp freshly ground black pepper
  • 2 tbsp extra-virgin olive oil
  • 4 spring onions, thinly sliced with whites and greens separated
  • 4 ripe pears, cored and cut into eighths
  • ¾ tsp ground coriander
  • ¼ cup water
  • 3 tbsp cider vinegar

Recipe Directions

  1. Heat a medium-sized pot of water to boiling on high. Stir in quinoa, squash and ½ teaspoon salt. Cook for 12 minutes or until tender, stirring occasionally. Drain in a large fine-mesh strainer, then set strainer over the pot. Cover with lid and let it stand for 10 minutes.
  2. Meanwhile, cut pork into 2cm-thick rounds. Press each with the heel of your hand to flatten slightly, then sprinkle with ¼ teaspoon salt and black pepper.
  3. In a 30cm frying pan, heat 1 tablespoon oil on medium-high until hot but not smoking. Add pork in a single layer. Cook for 3 minutes or until well browned. Turn pork over and cook for 2 to 4 minutes more or until browned and cooked through. With tongs, transfer to a plate.
  4. To the same frying pan, add spring-onion whites and cook for 1 to 2 minutes or until browned and just tender, stirring. Add pears, ½ teaspoon coriander and water. Cook for 5 minutes or until pears are just tender and water starts to evaporate, stirring occasionally.
  5. Add vinegar and cook for 2 minutes or until pan is almost dry, stirring occasionally. Stir in accumulated pork juices.
  6. Meanwhile, transfer quinoa mixture to a bowl. Stir in the green parts of the spring onions, remaining tablespoon oil, remaining ¼ teaspoon coriander and ⅛ teaspoon salt. Serve with pork and pears.

 

 

EACH SERVING: About 2 180kJ, 32g protein, 73g carbohydrate, 13g total fat (2g saturated), 12g fibre, 74mg cholesterol, 435mg sodium

Each Serving:


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