Pork Kofta with Veggie Quinoa Rice and Beetroot Hummonnaise

Pork Kofta with Veggie Quinoa Rice and Beetroot Hummonnaise

Ready in 40 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, July 16, 2017.

This Kofta boasts huge amounts of flavour and a great texture!


Ingredients

QUINOA RICE

  • 1½ cups GF quinoa rice mix
  • 2¼ cups water
  • Zest of 1 lemon (optional, adults)
  • Juice of ½ lemon

VEGGIES

  • ½ red onion, cut into 2cm-thick wedges
  • 200g peeled pumpkin, diced 1.5cm
  • 1 baby bok choy, end trimmed 1cm, rinsed and leaves separated
  • 1 Lebanese cucumber
  • 2 tablespoons roughly chopped mint leaves

PORK KOFTA

  • 450g pork mince
  • 1 clove garlic, minced
  • ½ red onion, finely diced
  • 1 tablespoon GF cumin coriander spice
  • ½ teaspoon salt
  • 9-10 GF bamboo skewers, soaked in water for at least 10 minutes

TO SERVE

  • 100g GF beetroot hummus
  • 1 tablespoon GF mayonnaise (optional)
  • 1 tablespoon roughly chopped mint leaves
  • ½ lemon, cut into wedges

Steps

  1. oven to 220°C. Line two oven trays with baking paper (one with a lip).
  2. Combine quinoa rice mix, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tightfitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. Toss first measure of red onion and pumpkin on first prepared tray (non-lipped) with a drizzle of olive oil. Season with salt and roast for about 20 minutes, until tender. Turn once during cooking.
  4. Mix all pork kofta ingredients together (except bamboo sticks) in a medium bowl, until well combined then season with pepper. Using a ¼ cup measure, scoop out kofta mixture and mould around skewers to cover 2/3 of the skewer, resembling a sausage shape.
  5. Place kofta on second prepared tray (with a lip), drizzle with oil and cook (on rack above veggies) for about 8 minutes, until cooked through. Turn once during cooking.
  6. While kofta bake, thinly slice bok choy and cucumber. Add to a large bowl along with mint, cooked onion and pumpkin and mix to combine. Fluff up rice with a fork, fold through lemon zest (if using) and juice and season to taste with salt and pepper. Mix hummus and mayonnaise in a small bowl.
  7. spoon ¾ cup cooked quinoa rice onto each plate and top with veggies and pork kofta. Dollop with beetroot hummonnaise, garnish with mint and serve with a lemon wedge to squeeze over kofta just before eating.

Nutritional Information

Energy 2005 kj
479 kcal
Protein 29.9g
Carbohydrate 63.2g
Fat 11.1g