MAPLE PORK STEAKS WITH SPINACH, HERB AND QUINOA SALAD

Get some pork on your fork this week with this deliciously healthy pork and quinoa salad. Made with free range pork steaks, loads of herbs, apple slices and baby spinach all dressed in a sugar free maple syrup and lemon dressing.

30 Minutes. Highly recommended. Gluten free.

Serves 2. 

Ingredients


2 x 200g free range pork steaks
3 tablespoon maple syrup
3/4 cup quinoa
75g baby spinach
1 sprig mint
2 sprigs parsley
1 lemon
1 red apple

Make quinoa & marinate pork
Using absorption method, place quinoa in saucepan and cover with 1.5 cups of cold water. Bring to the boil then simmer until liquid is completely absorbed. Cover saucepan and remove from heat. Set aside for a minimum of 15 minutes. Combine pork with a drizzle of olive oil, salt and pepper. Set aside.

Cook pork
Bring a fry pan to medium to high heat with a drizzle of olive oil. Cook pork for 6 minutes on one side and then 2 minutes on the other side. Remove from pan then rest for 2 minutes.

Make salad
In a small bowl, whisk juice of half the lemon, maple syrup, a drizzle of olive oil, salt and pepper. Thinly slice apple. Pick leaves off herbs. Combine quinoa, baby spinach, herb leaves and apple in a bowl and toss with 3/4 of the dressing.

To serve
Thinly slice pork and pour over remaining dressing. Serve salad onto plates, top with pork and a wedge of remaining lemon.

About The Cook’s Grocer

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

February 01, 2017 by Timothy Ryder
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