adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Apple, quinoa & lentil salad with maple pork
Apple, quinoa & lentil salad with maple pork
0 Likes
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Delicious autumn salad, lean, low-cal, low-fat, and gluten-free.
Ingredients:
  • 2 small red apples, cut into thin wedges
  • 1 large red onion, cut into thin wedges
  • 9.20 gm extra virgin olive oil
  • 42.00 gm lemon juice
  • 27.00 gm maple syrup
  • 20.00 gm water
  • 1⁄4 tsp dried chilli flakes
  • 450g pork fillet
  • 100g (1/2 cup) quinoa, rinsed
  • 185ml (3/4 cup) water
  • 400g can brown lentils, rinsed, drained
  • 125.00 ml parsley leaves, coarsely chopped
  • 125.00 ml fresh mint leaves, coarsely chopped
  • 2 celery sticks, cut into matchsticks
  • Baby herbs, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan forced. Line a baking tray with baking paper, then spread the apple and onion on it. Drizzle with oil, season well, and toss everything together. Roast for 20 minutes or until beautifully golden and tender.
  • Combine half of the lemon juice, syrup, water, and chili in a bowl. Heat a non-stick oven-proof frying pan over medium-high heat. Spray the pork with olive oil, season it, then cook for 5 minutes or until browned, turning as needed. Remove from heat and pour over the lemon juice mixture. Roast for 10-12 minutes or until just cooked through. Transfer the pork to a plate and let it rest for 5 minutes, then slice it. Let the pan juices stand for 5 minutes to thicken before serving.
  • In a small saucepan over medium heat, combine quinoa and water. Bring to a boil, then lower heat to simmer. Cook for 8-10 minutes, stirring occasionally, until water is absorbed and quinoa is tender.
  • Combine the quinoa, apple mixture, lentils, parsley, mint, celery, and rest of the lemon juice in a bowl. Season to taste, then portion onto plates. Top with pork and pan juices, sprinkle with herbs, and serve with lemon wedges.

Similar Recipes