Pork, quinoa and peach salad
1 cup(s), (170g), tri-colour variety, rinsed, drained
lean pork fillet
270 g, (buy 300g fillet), fat trimmed
2 medium, yellow variety, cut into wedges
2 medium, peeled into ribbons
120 g, wild variety
sugar snap peas
150 g, halved lengthways
1 tbs, toasted, roughly chopped
2 tbs, finely chopped
1 x 3 second spray(s)
- 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.
- 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.
- 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.