Name: Grilled pork with quinoa and kale salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1/3 (70g) black quinoa; 1 small zucchini (90g), sliced into ribbons; 1 medium carrot (120g), sliced into ribbons; 1 small clove garlic, crushed; 2 tablespoon lemon juice; 1 tablespoon rice bran oil; 2 x 125g pork medallions; 50 gram baby kale; 1 tablespoon fresh mint leaves; 2 teaspoon pine nuts, toasted; 1/2 lemon (70g), cut into wedges

Grilled pork with quinoa and kale salad

Totally delicious and totally good for you - you simply can't go wrong with this kale and quinoa salad with grilled pork! And it's perfect for diabetics too.

Serves 2

Prep

15M

Cook

15M

Total

30M

Ingredients

1/3 (70g) black quinoa

1 small zucchini (90g), sliced into ribbons

1 medium carrot (120g), sliced into ribbons

1 small clove garlic, crushed

2 tablespoon lemon juice

1 tablespoon rice bran oil

2 x 125g pork medallions

50 gram baby kale

1 tablespoon fresh mint leaves

2 teaspoon pine nuts, toasted

1/2 lemon (70g), cut into wedges

Method

1.Rinse and drain quinoa well. Cook quinoa in a small saucepan of boiling water for 10 minutes or until tender; drain. Refresh under cold water; drain.

2.Meanwhile, place zucchini, carrot, garlic, juice and half the oil in a medium bowl; toss gently to combine.

3.Heat remaining oil in a small frying pan over high heat; cook pork for 3 minutes each side or until browned both sides and just cooked through.

4.Add quinoa, kale, mint and nuts to zucchini mixture; toss gently to combine.

5.Serve pork with salad and lemon wedges.

Women's Weekly Food