Pork, Squash and Quinoa Salad

Pork, Squash and Quinoa Salad

From WW “Your week”

Serves 4

7 Propoints per serving

1 small butternut squash, peeled and cubed

1 red onion, cut into wedges

1 head of garlic, separated into cloves, skin on

1 tsp coriander seeds

1 tbsp. olive oil

250g vine cherry tomatoes, halved

Juice of ½ orange

1 heaped tsp clear honey

½ tsp ground coriander

400g lean pork filler, cut into 12 slices

100g quinoa (dry weight)

200ml hot vegetable stock

Handful of fresh parsley, chopped

Low fat cooking spray

Preheat the oven to Gas 7/200ºC

Place the squash, onion, garlic and coriander seeds in a roasting tin and toss with the olive oil.  Bake for 15 minutes then add the cherry tomatoes.  Bake for a further 10-15 mins until the vegetables are slightly charred.

Meanwhile, mix the orange juice, honey and ground coriander in a bowl.  Place the pork slices between two sheets of cling film and flatten slightly with a rolling pin.  Toss with the orange mixture and leave to marinate.

Put the quinoa and stock in a pan.  Cover and simmer for 10 minutes.  Turn off the heat and leave for 5-10 minutes or until all the liquid is absorbed.  Toss with most of the parsley in a bowl.  Stir in the roasted vegetables.

Heat a griddle pan. Mist with cooking spray and add half the pork.  Cook 2-3 minutes on each side, repeat with remaining pork.  Season and allow to rest for 5 minutes then serve on top of the quinoa, garnished with parsley.