Photo of Pork, squash & quinoa salad by WW

Pork, squash & quinoa salad

8
Points® value
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Easy
This salad is packed full of filling and healthy ingredients.

Ingredients

Butternut Squash

300 g, a small squash, peeled and cubed

Onion

1 medium, cut into wedges

Garlic

10 clove(s), keep the skin on

Coriander seeds

1 teaspoon(s)

Olive Oil

1 tablespoon(s)

Cherry Tomatoes

250 g, halved

Freshly squeezed orange juice

30 ml, juice of 1/2 an orange

Honey

1 teaspoon(s), (use runny honey)

Coriander, Dried

½ teaspoon(s), level

Pork Fillet, Lean, raw

400 g, cut into 12 slices

Quinoa, Dry

100 g

Vegetable stock cube

½ cube(s), made up in 200ml water

Parsley, fresh

10 sprig(s), fresh, (a handful), chopped

Calorie controlled cooking spray

4 spray(s)

Instructions

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Place the squash, onion, garlic and coriander seeds in a roasting tin and toss with the oil. Bake for 15 mins, then add the tomatoes. Bake for 10–15 mins or until the veg is slightly charred.
  2. Meanwhile, mix the orange juice, honey and ground coriander in a bowl. Make the pork slices into escalopes by placing between 2 sheets of clingfilm and flattening with a rolling pin until they are about 3/4cm thick. Toss with the honey mixture and leave to marinate.
  3. Put the quinoa and stock in a pan, then cover and simmer for 10 mins. Turn off the heat and leave for 5–10 mins until all the liquid is absorbed, then toss with most of the parsley in bowl. Add the roasted veg and toss.
  4. Heat a griddle pan, mist with cooking spray and add half the pork. Cook for 2–3 mins on each side. Repeat with the remaining pork. Season and allow to rest for 5 mins, then serve on top of the quinoa, garnished with parsley.