Coconut-Spiked Pork with Quinoa and Peanuts

In a blender, combine stock, coconut milk, and peanuts. Process until smooth. Set aside.
In a skillet, heat oil over medium-high heat for 30 seconds. Add pork, in batches if necessary, and cook until lightly browned, about 1 minute per side. Transfer to a plate and set aside.
Add leeks to pan and cook, stirring, until softened, about 5 minutes. Add garlic, chile pepper, cumin, salt and black pepper to taste, and cook, stirring, for 1 minute. Add tomatoes with juice and reserved peanut mixture and bring to a boil.
Stir in quinoa and green beans and return to a boil. Reduce heat to low. Stir in pork and any accumulated juices. Cover and simmer until quinoa is tender, about 20 minutes.

Banner Image:

CoconutSpikedPorkwithQuinoa.jpg

Grain:

Quinoa [1]

Ingredients:

1 ½ cups (375 mL) reduced-sodium chicken or vegetable stock or water

½ cup (125 mL) coconut milk

¼ cup (50 mL) dry-roasted peanuts

1 Tablespoon (15 mL) olive oil

12 ounces (375g) pork tenderloin, thinly sliced

2 leeks, white parts only, cleaned and sliced

4 cloves garlic, minced

1 chile pepper, minced

2 teaspoons (10mL) ground cumin

½ teaspoon (5 mL) salt

freshly ground black pepper

1 can (14 ounces or 398 mL) no-salt-added diced tomatoes with juice

1 cup (250 mL) quinoa, rinsed and drained

1 cup (250 mL) sliced green beans

Active time:

10 minutes

Yield:

6 servings

Nutrition:

Calories: 330 , Total Fat: 15 g, Saturated Fat: 6 g, Sodium: 560 mg, Carbohydrate: 32 g, Fiber: 5 g, Protein: 21 g.

Author:

Recipe courtesy of Judith Finlayson, from The Complete Whole Grains Cookbook [2].

Course:

Main dishes

Dietary choice:

Gluten-free

Rating:

Description:

I love the unusual combination of ﬂavors in this one-dish meal. It’s easy enough to make for a weeknight dinner and particularly colorful if made with red quinoa.