Marinated Pork and Quinoa Salad

Marinated Pork and Quinoa Salad

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Ingredients

  •     1 pork medallion
  •     4 cherry tomatoes, halved
  •     ½ onion (1/4 if a large onion), chopped finely
  •     1 stick of celery, chopped finely
  •     ½ cucumber, chopped finely
  •     ½ yellow pepper, chopped finely
  •     1 tbsp olive oil
  •     45g quinoa (cooked as per the packet instructions)

Marinade

  •     30ml olive oil
  •     30ml soy sauce
  •     1 clove garlic, minced
  •     1 tbsps Dijon mustard
  •     Salt and pepper to taste

Method 

  1. Whisk together the marinade ingredients in a bowl. Add any salt and pepper to taste.
  2. Place the pork in a large resealable plastic bag and pour in the marinade. Make sure the mixture coats the pork on both sides. Marinate in the refrigerator at least 1 hour before cooking (if you can leave overnight as this intensifies the flavour).
  3. Take the pork from the fridge 10 minutes before you plan to cook it to bring it back to room temperature.
  4. Meanwhile cook the quinoa as per the packet instructions.
  5. Whilst the quinoa is cooking heat the remaining oil in a frying pan over a low to medium heat. Add the pork and marinade juice. Cook gently for 6 minutes each side. Add the finely chopped onion to the pan for the last 3 minutes.
  6. Add the tomatoes, celery, cucumber and pepper to a plate, add the quinoa and mix well.
  7. Place the pork and any remaining marinade on top and serve.

Nutrition Facts

Ingredients

  •     1 pork medallion
  •     4 cherry tomatoes, halved
  •     ½ onion (1/4 if a large onion), chopped finely
  •     1 stick of celery, chopped finely
  •     ½ cucumber, chopped finely
  •     ½ yellow pepper, chopped finely
  •     1 tbsp olive oil
  •     45g quinoa (cooked as per the packet instructions)

Marinade

  •     30ml olive oil
  •     30ml soy sauce
  •     1 clove garlic, minced
  •     1 tbsps Dijon mustard
  •     Salt and pepper to taste

Method 

  1. Whisk together the marinade ingredients in a bowl. Add any salt and pepper to taste.
  2. Place the pork in a large resealable plastic bag and pour in the marinade. Make sure the mixture coats the pork on both sides. Marinate in the refrigerator at least 1 hour before cooking (if you can leave overnight as this intensifies the flavour).
  3. Take the pork from the fridge 10 minutes before you plan to cook it to bring it back to room temperature.
  4. Meanwhile cook the quinoa as per the packet instructions.
  5. Whilst the quinoa is cooking heat the remaining oil in a frying pan over a low to medium heat. Add the pork and marinade juice. Cook gently for 6 minutes each side. Add the finely chopped onion to the pan for the last 3 minutes.
  6. Add the tomatoes, celery, cucumber and pepper to a plate, add the quinoa and mix well.
  7. Place the pork and any remaining marinade on top and serve.

Nutrition Facts

Reviews

Description

Ingredients

  •     1 pork medallion
  •     4 cherry tomatoes, halved
  •     ½ onion (1/4 if a large onion), chopped finely
  •     1 stick of celery, chopped finely
  •     ½ cucumber, chopped finely
  •     ½ yellow pepper, chopped finely
  •     1 tbsp olive oil
  •     45g quinoa (cooked as per the packet instructions)

Marinade

  •     30ml olive oil
  •     30ml soy sauce
  •     1 clove garlic, minced
  •     1 tbsps Dijon mustard
  •     Salt and pepper to taste

Method 

  1. Whisk together the marinade ingredients in a bowl. Add any salt and pepper to taste.
  2. Place the pork in a large resealable plastic bag and pour in the marinade. Make sure the mixture coats the pork on both sides. Marinate in the refrigerator at least 1 hour before cooking (if you can leave overnight as this intensifies the flavour).
  3. Take the pork from the fridge 10 minutes before you plan to cook it to bring it back to room temperature.
  4. Meanwhile cook the quinoa as per the packet instructions.
  5. Whilst the quinoa is cooking heat the remaining oil in a frying pan over a low to medium heat. Add the pork and marinade juice. Cook gently for 6 minutes each side. Add the finely chopped onion to the pan for the last 3 minutes.
  6. Add the tomatoes, celery, cucumber and pepper to a plate, add the quinoa and mix well.
  7. Place the pork and any remaining marinade on top and serve.

Nutrition Facts

Ingredients

  •     1 pork medallion
  •     4 cherry tomatoes, halved
  •     ½ onion (1/4 if a large onion), chopped finely
  •     1 stick of celery, chopped finely
  •     ½ cucumber, chopped finely
  •     ½ yellow pepper, chopped finely
  •     1 tbsp olive oil
  •     45g quinoa (cooked as per the packet instructions)

Marinade

  •     30ml olive oil
  •     30ml soy sauce
  •     1 clove garlic, minced
  •     1 tbsps Dijon mustard
  •     Salt and pepper to taste

Method 

  1. Whisk together the marinade ingredients in a bowl. Add any salt and pepper to taste.
  2. Place the pork in a large resealable plastic bag and pour in the marinade. Make sure the mixture coats the pork on both sides. Marinate in the refrigerator at least 1 hour before cooking (if you can leave overnight as this intensifies the flavour).
  3. Take the pork from the fridge 10 minutes before you plan to cook it to bring it back to room temperature.
  4. Meanwhile cook the quinoa as per the packet instructions.
  5. Whilst the quinoa is cooking heat the remaining oil in a frying pan over a low to medium heat. Add the pork and marinade juice. Cook gently for 6 minutes each side. Add the finely chopped onion to the pan for the last 3 minutes.
  6. Add the tomatoes, celery, cucumber and pepper to a plate, add the quinoa and mix well.
  7. Place the pork and any remaining marinade on top and serve.

Nutrition Facts

Reviews

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