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Pork, quinoa and peach salad

Pork, quinoa and peach salad

6
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Quinoa

1 cup(s), (170g), tri-colour variety, rinsed, drained

Pork fillet or tenderloin, raw

270 g, (buy 300g fillet), fat trimmed

Peach(es)

2 medium, yellow variety, cut into wedges

Olive oil

2 tsp

Balsamic vinegar

1 tbs

Zucchini

2 medium, peeled into ribbons

Rocket

120 g, wild variety

Sugar snap peas

150 g, halved lengthways

Hazelnuts

1 tbs, toasted, roughly chopped

Fresh chives

2 tbs, finely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place quinoa and 2 cups (500ml) water in a saucepan and bring to the boil. Reduce heat and simmer, covered, for 10-12 minutes or until tender. Transfer to a bowl. Cool.
  2. Meanwhile, lightly spray a chargrill pan with oil and heat over medium-high heat. Cook pork for 4-5 minutes each side or until cooked through. Transfer to a plate, cover with foil and rest for 5 minutes. Thinly slice. In same pan, chargrill peaches for 1-2 minutes each side.
  3. Add oil and vinegar to quinoa. Season and toss to combine. Top with zucchini, rocket, peas, pork and peaches. Sprinkle with hazelnuts and chives to serve.

Notes

Tip: Nectarines or pears would also work in this recipe instead of the peaches

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