Grilled pork with quinoa and kale salad

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

  • 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.