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Recipes

    Ingredients
    • 4 pork chops (approx 1 kg)
    • 260g bottle of peri peri marinade (we used mild lemon & herb)
    • 1 ½ cup tricolour quinoa, rinsed
    • 1 vegetable stock cube
    • The rind of ½ lemon
    • 1 head of broccoli, chopped into small pieces (including stem)
    • 2 spring onions, finely sliced
    • ½ red capsicum, finely diced
    • 1 med zucchini, finely diced
    • 1 tbsp garlic infused EVOO
    • 1 avocado, finely sliced
    • Chia seeds to sprinkle
    • Lemon wedges to serve
    Directions
    • Marinade the pork chops in the bottle of marinade for at least 2 hours (overnight is best).
    • Cook the quinoa according to the packet instructions but add the stock cube (dissolved) and the lemon rind to the cooking water.
    • Stir fry the broccoli, spring onions, capsicum and zucchini in the garlic oil in a large non stick frypan for 5-7mins till veggies are tender then tip them into a large salad bowl or serving dish.
    • Now cook the pork chops in the same frypan for 3-5 mins each side till in a little oil on high heat. Rest for 5 mins.
    • Fluff up the cooked quinoa with a fork and tip it into the bowl/dish with the veg and toss to combine.
    • serve the pork alongside the quinoa with slices of avocado, chia seeds and lemon wedges for everyone to help themselves to.  



    Cooking Time: <30 mins
    Dish Type: BBQ or Grill
    Occasion: Casual,Entertaining
    Special Diets: None
    Cuisine: Modern
    Kids Friendly: Probably not