Rosemary Pork with Quinoa and Peas

Ingredients

• Pork150 g
• Quinoa1 cup (200 g)
• Peas1/4 cup (50 g)
• Carrot1/2 medium (30 g)
• Rosemary1/2 teaspoon (1 g)
• Oregano1/2 tablespoon (2 g)
• Turmeric1 pinch (1 g)
• Olive Oil2 teaspoon (7 ml)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Dice the pork and marinate with half the oil, rosemary, oregano and garlic paste. Add salt and pepper to taste.

3. 3

   Step 3

   Heat water in a pot over high heat until boiling. In the meantime, peel and slice the carrot.

4. 4

   Step 4

   Once boiling, add the carrot and peas. Boil for 6 minutes, remove and drain.

5. 5

   Step 5

   Heat a pan over high heat.

6. 6

   Step 6

   Once heated, add the pork and cook each side for 6 minutes over medium heat.

7. 7

   Step 7

   Mix the quinoa with the peas and carrot. Season with the remaining olive oil, turmeric and a pinch of salt.

8. 8

   Step 8

   Serve the rosemary pork with quinoa and peas on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rosemary Pork with Quinoa and Peas can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.