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Quinoa, pea and cranberry salad with maple pork
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Vibrant summer salad bursting with delicious flavors and textures.
Ingredients:
  • 130g quinoa
  • 23.40 gm Dijon mustard
  • 27.00 gm maple syrup
  • Olive oil spray
  • 2 (250g each) Pork Fillets, trimmed
  • 150g sugar snap peas, trimmed
  • 150g snow peas, trimmed, halved
  • 120g pea
  • 125.00 ml mint, chopped
  • 125.00 ml flat-leaf parsley, chopped
  • 40.00 ml dried cranberries
  • 31.50 gm lemon juice
  • 5.90 gm Dijon mustard, extra
  • Mint leaves, to serve
Instructions:
  • Preheat oven to 200C. In a saucepan over medium heat, bring quinoa and 1 1/3 cups (330ml) water to a boil. Cover, reduce heat to low, and simmer for 12 mins until liquid is absorbed and quinoa is tender. Allow to cool for 15 mins before using.
  • Position a wire rack on a baking tray lined with parchment paper. Mix mustard and 3 teaspoons of maple syrup in a bowl. Coat a large non-stick frying pan with oil spray and heat over high heat. Sear pork for 1-2 minutes on each side. Place pork on the rack and evenly brush with the mustard mixture. Roast for 12-15 minutes for medium doneness, occasionally basting with the mustard mixture. Let the pork rest for 4-5 minutes, covered with foil, before serving.
  • Steam the sugar snap peas, snow peas, and peas until just tender, about 2 minutes. Refresh in cold water, drain well, then combine with quinoa, chopped mint, parsley, and cranberries.
  • Slice pork into 1cm thick pieces. Combine lemon juice, oil, extra mustard, and remaining maple syrup in a bowl. Toss dressing with salad. Divide salad among bowls. Top with pork slices and mint leaves. Serve with lemon wedges.

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