- 1 cup quinoa, rinsed
- 570g fresh butternut, chopped into 2cm cubes
- 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
- 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.
- 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.
- 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.
- 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.
- Add vinegar and cook for 2 minutes or until pan is almost dry, stirring occasionally. Stir in accumulated pork juices.
- 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
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