Pork and Pebre Yoghurt with Quinoa Super Salad and Charred Corn

Pork and Pebre Yoghurt with Quinoa Super Salad and Charred Corn

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start Lite 20 on Sunday, June 10, 2018.

Ingredients

SALAD

  • 80g red and white quinoa
  • 1 Tbsp red wine or white wine vinegar
  • ¼ tsp salt
  • 2 tsp wholegrain or Dijon mustard
  • 1 beetroot, grated
  • 1 carrot, grated
  • 1 courgette, grated
  • ½ red onion, finely diced
  • ½ bag baby spinach

CORN

  • ½ red onion, finely diced
  • 250g frozen corn
  • 1 tsp oil or spray oil
  • ¼ tsp smoked paprika
  • Pinch of chilli flakes/powder or cayenne powder (optional)
  • ¼ tsp salt

PORK

  • 550g lean pork sirloin steaks
  • 1 tsp oil

PEBRE YOGHURT

  • 40g pebre salsa
  • ½ cup yoghurt
  • ½ tsp honey (optional)

Steps

  1. Preheat oven to high grill. Bring a small pot of salted water to the boil. Line an oven tray (see tip).
  2. Cook quinoa. Cook in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under warm water then drain.
  3. Prep onion for corn. Toss all corn ingredients together on prepared tray. Grill (on middle oven rack) for about 15 minutes, tossing once, until slightly charred.
  4. Cook pork. Heat a large, dry fry-pan on high heat. Season pork and rub in oil. Cook for 2-3 minutes each side (depending on thickness), until just cooked, or until cooked to your liking. Set aside, covered, to rest for 5-6 minutes. Slice thinly, reserving any resting juices.
  5. Prep & assemble salad. In a large bowl, mix together vinegar, salt and mustard. Add all salad vegetables to bowl with vinegar mixture and toss to combine.
  6. Make pebre yoghurt. In a small bowl, combine all pebre yoghurt ingredients. Set aside.
  7. Finish salad. Add cooked quinoa to bowl with veggies, toss to combine and season.
  8. To serve, divide salad between plates. Top with corn, pork and any resting juices (if desired). Dollop over pebre yoghurt.

Nutritional Information

Energy 1605 kj
384 kcal
Protein 36.9g
Carbohydrate 29.8g
Fat 11.6g