1 ½ cups (375 mL) reduced-sodium chicken or vegetable stock or water
½ cup (125 mL) coconut milk
¼ cup (50 mL) dry-roasted peanuts
1 Tablespoon (15 mL) olive oil
12 ounces (375g) pork tenderloin, thinly sliced
2 leeks, white parts only, cleaned and sliced
4 cloves garlic, minced
1 chile pepper, minced
2 teaspoons (10mL) ground cumin
½ teaspoon (5 mL) salt
freshly ground black pepper
1 can (14 ounces or 398 mL) no-salt-added diced tomatoes with juice
1 cup (250 mL) quinoa, rinsed and drained
1 cup (250 mL) sliced green beans
- In a blender, combine stock, coconut milk, and peanuts. Process until smooth. Set aside.
- In a skillet, heat oil over medium-high heat for 30 seconds. Add pork, in batches if necessary, and cook until lightly browned, about 1 minute per side. Transfer to a plate and set aside.
- Add leeks to pan and cook, stirring, until softened, about 5 minutes. Add garlic, chile pepper, cumin, salt and black pepper to taste, and cook, stirring, for 1 minute. Add tomatoes with juice and reserved peanut mixture and bring to a boil.
- Stir in quinoa and green beans and return to a boil. Reduce heat to low. Stir in pork and any accumulated juices. Cover and simmer until quinoa is tender, about 20 minutes.
Recipe courtesy of Judith Finlayson, from The Complete Whole Grains Cookbook.
Total Fat: 15 g
Saturated Fat: 6 g
Sodium: 560 mg
Carbohydrate: 32 g
Fiber: 5 g
Protein: 21 g.