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.
- 15 mins preparation
- 15 mins cooking
- Serves 2
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Ingredients
Grilled pork with quinoa and kale salad
- 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
Grilled pork with quinoa and kale salad
- 1Rinse 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.
- 2Meanwhile, place zucchini, carrot, garlic, juice and half the oil in a medium bowl; toss gently to combine.
- 3Heat 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.
- 4Add quinoa, kale, mint and nuts to zucchini mixture; toss gently to combine.
- 5Serve pork with salad and lemon wedges.
