Nutrition Facts
4 servings
4
Recipe for Pork Stir-Fry with Quinoa
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This quinoa pork stir-fry recipe, inspired by a Bolivian dish, offers a delicious blend of tender meat and nutritious grain. Pineapple and grapefruit add an exotic touch that excites the taste buds, while bell peppers and onion provide crunch. Honey beautifully balances everything. Easy to cook, this complete dish will please the whole family with its original flavors. A must-try for fans of sweet and savory!
Ingredients
1 Pineapple (ordinary, not Victoria)
1 grapefruit or orange
250 Quinoa
500 Pork (such as shoulder)
½ Red bell pepper
½ Green bell pepper
1 Medium sweet onion
2 Liquid honey
4 Olive oil
1 Corn kernels
1 Semi-salted butter
Salt
Pepper
Flower of salt
Flat-leaf parsley
Tabasco
Directions
1
Trim the meat, remove excess fat, and cut it into approximately 2 cm cubes. Marinate the meat with hot sauce and 1 tablespoon of olive oil for at least 2 hours. Finely slice the bell peppers and onion. Sauté them over low heat in a skillet with 1 tablespoon of oil. Do not let them brown. Set aside.
2
Peel the grapefruit and section it. Remove the skin and seeds, retaining only the pulp. Set aside.
3
Bring 1 liter of water to a boil without salt. Rinse the quinoa thoroughly, drain it, and then add it to the boiling water. Cover, reduce the heat, and let it cook for 12 to 15 minutes (keep an eye on it). Add a little salt 3 minutes before the end of cooking.
4
Meanwhile, sauté the pieces of pork in a pan with 2 tablespoons of olive oil. At the end of cooking (the meat should be nicely browned), add the honey and mix well. Keep warm.
5
Cut 4 slices of pineapple about 1.5 cm thick. Remove the pulp while keeping the skin circles intact. Cut the pulp into pieces, removing the woody core. Sauté the pineapple and grapefruit segments in a pan with butter. Drain the quinoa, add the corn and the pepper-onion mixture. Season with pepper to taste.
6
To finish, distribute the quinoa onto 4 plates in the circles of pineapple skin, place the diced meat and the sautéed quarters of pineapple and grapefruit on top. Sprinkle with chopped flat-leaf parsley and a little fleur de sel. Decorate with the leaves of the pineapple top.
Ingredients
Ingredients
1 Pineapple (ordinary, not Victoria)
1 grapefruit or orange
250 Quinoa
500 Pork (such as shoulder)
½ Red bell pepper
½ Green bell pepper
1 Medium sweet onion
2 Liquid honey
4 Olive oil
1 Corn kernels
1 Semi-salted butter
Salt
Pepper
Flower of salt
Flat-leaf parsley
Tabasco
Directions
Directions
1
Trim the meat, remove excess fat, and cut it into approximately 2 cm cubes. Marinate the meat with hot sauce and 1 tablespoon of olive oil for at least 2 hours. Finely slice the bell peppers and onion. Sauté them over low heat in a skillet with 1 tablespoon of oil. Do not let them brown. Set aside.
2
Peel the grapefruit and section it. Remove the skin and seeds, retaining only the pulp. Set aside.
3
Bring 1 liter of water to a boil without salt. Rinse the quinoa thoroughly, drain it, and then add it to the boiling water. Cover, reduce the heat, and let it cook for 12 to 15 minutes (keep an eye on it). Add a little salt 3 minutes before the end of cooking.
4
Meanwhile, sauté the pieces of pork in a pan with 2 tablespoons of olive oil. At the end of cooking (the meat should be nicely browned), add the honey and mix well. Keep warm.
5
Cut 4 slices of pineapple about 1.5 cm thick. Remove the pulp while keeping the skin circles intact. Cut the pulp into pieces, removing the woody core. Sauté the pineapple and grapefruit segments in a pan with butter. Drain the quinoa, add the corn and the pepper-onion mixture. Season with pepper to taste.
6
To finish, distribute the quinoa onto 4 plates in the circles of pineapple skin, place the diced meat and the sautéed quarters of pineapple and grapefruit on top. Sprinkle with chopped flat-leaf parsley and a little fleur de sel. Decorate with the leaves of the pineapple top.
Notes
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natalia-k
Response to Nathalie I don't see what could have gone wrong... But I myself have sometimes faced cooking issues with quinoa. In practice, it seems good to rinse and drain the seeds well before cooking them in boiling salted water. But this will only partially answer your questions... I'm afraid. -
Nathalie
Hello, I made your recipe today. The first time I cooked the quinoa, it was great, like couscous. The second time I wanted to double the portions, so I used 400 g of quinoa for 2 liters of water, and it was overcooked! What did I do wrong? I cooked it too long, but the first time I also cooked it for at least half an hour... It's the same quinoa, same package... Thank you if you can help me. -
Nadia
More than just cooking... it's art! Despite these times of crisis, it is good to see that some people are able to see the BEAUTIFUL in this brutish world! You do MORE than cooking; you elevate it to the rank of MAJOR ART. Respect, thank you. My suggestion: I wouldn't even dare… A pure masterpiece already! -
Annie
I find quinoa in the organic products section at the supermarket, not with the pasta, but I suppose the location may vary depending on the store. -
Marie-aline
Excellent This was my first time using quinoa. The combination with the fruits is delicious. It pairs very well with the meat sauce. Thank you for this recipe.
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