Prep: 15 Minutes Cooking time: 15 Minutes
The build
– Start with quinoa mix
– Add in pork, pak choi, cucumber, tomato, and green chilli
– Finish with mint leaves and lime wedges
Nutrition per serving:
Calories 298 • Total fat 7g • Saturated fat 2g • Cholesterol 79mg • Sodium 150mg • Carbohydrates 23g • Dietary fibre 6g • Sugars 8g • Protein 34g
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125g( 4 1⁄2oz) pork tenderloin, sliced into 4–5 thin slices -
60g (2oz) white, black, and red quinoa mix -
35g (1¼oz) cucumber, peeled, seeds removed, and finely chopped -
1 tsp rice vinegar -
1⁄4 tsp peeled and grated fresh root ginger -
20g (¾oz) pak choi -
1⁄2 tomato, seeds removed, and flesh finely chopped -
1⁄4 green chilli, finely sliced -
A few fresh mint leaves (optional) -
Lime wedges (optional) -
For the marinade:
1 tsp mirin -
2 tsp rice vinegar -
1⁄4 tsp honey -
1⁄2 tomato, finely chopped -
1 garlic clove, grated -
1⁄4 red chilli, finely chopped -
Sea salt and freshly ground black pepper
1. Make the marinade by mixing the mirin, rice vinegar, honey, tomato, garlic, red chilli, and salt and pepper to taste in a bowl. Add the pork, and allow it to marinate for 10 minutes.
2. Put the quinoa mix and some sea salt in a saucepan with 160ml (5½fl oz) of water. Bring to the boil, then cover, and cook for 10 minutes, or until the water is absorbed and the quinoa is tender. Set aside, keeping the lid on.
3. Meanwhile, toss the cucumber, rice vinegar, and ginger in a bowl, seasoning with salt and pepper.
4. Heat a griddle pan over a high heat, then add the pork and marinade. Cook for 3 minutes on each side, or until golden brown, then set aside. At the same time, steam the pak choi for 4 minutes.
5. Spoon the quinoa mix into a serving bowl, then add the pork and pak choi. Next, add the cucumber mixture, tomato, and green chilli. Scatter with the mint leaves and add the lime wedges (if using), to squeeze over.
