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.