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Moroccan pork skewers with grilled carrot and quinoa salad recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Enhance BBQ skewers with nutritious quinoa, veggies, and feta superfood salad for added health benefits.
Ingredients:
  • 125.00 ml white quinoa
  • 2 tsp Moroccan seasoning
  • 36.40 gm extra virgin olive oil
  • 500g pork leg steaks, trimmed, cut into 2cm cubes
  • 2 large carrots, thinly sliced diagonally
  • 1 Lebanese cucumber, peeled into ribbons
  • 1/2 red onion, thinly sliced
  • 100g fetta, crumbled
  • 187.50 ml fresh coriander leaves, plus extra, to serve
  • 187.50 ml fresh mint leaves, torn
  • 425g can baby beetroot, drained, halved
  • 42.00 gm lemon juice
  • Lemon wedges, to serve
Instructions:
  • In a medium saucepan, combine quinoa and 1 cup of water. Bring to a boil over high heat, then reduce heat to low. Cover and cook for 15 minutes until liquid is absorbed and quinoa is tender. Let it stand covered for 10 minutes, then uncover and cool for another 10 minutes before serving.
  • In a medium bowl, mix seasonings with half of the oil. Add pork and toss until coated. Thread pork onto 8 skewers. In a separate bowl, mix garlic with the remaining 2 teaspoons of oil. Add carrot and toss well. Season with salt and pepper to taste.
  • Preheat a barbecue grill or chargrill pan over high heat. Grill pork skewers for 3 to 4 minutes on each side until cooked through. Place on a plate and cover to keep warm. Grill carrot in batches for 2 to 3 minutes on each side until charred and tender.
  • In a large serving bowl, combine quinoa, cucumber, onion, carrot, and beetroot. Sprinkle with feta cheese and herbs. In a small jug, mix lemon juice with remaining oil. Season with salt and pepper, then drizzle over the salad.
  • Garnish pork skewers with more coriander and serve with salad and lemon wedges on the side.

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