Pork, quinoa and peach salad
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Quinoa
1 cup(s), (170g), tri-colour variety, rinsed, drained
Pork fillet or tenderloin, raw
270 g, (buy 300g fillet), fat trimmed
Peach(es)
2 medium, yellow variety, cut into wedges
Olive oil
2 tsp
Balsamic vinegar
1 tbs
Zucchini
2 medium, peeled into ribbons
Rocket
120 g, wild variety
Sugar snap peas
150 g, halved lengthways
Hazelnuts
1 tbs, toasted, roughly chopped
Fresh chives
2 tbs, finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Place quinoa and 2 cups (500ml) water in a saucepan and bring to the boil. Reduce heat and simmer, covered, for 10-12 minutes or until tender. Transfer to a bowl. Cool.
2
Meanwhile, lightly spray a chargrill pan with oil and heat over medium-high heat. Cook pork for 4-5 minutes each side or until cooked through. Transfer to a plate, cover with foil and rest for 5 minutes. Thinly slice. In same pan, chargrill peaches for 1-2 minutes each side.
3
Add oil and vinegar to quinoa. Season and toss to combine. Top with zucchini, rocket, peas, pork and peaches. Sprinkle with hazelnuts and chives to serve.
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