Coconut-Spiked Pork with Quinoa and Peanuts
I love the unusual combination of flavors in this one-dish meal. It's easy enough to make for a weeknight dinner and particularly colorful if made with red quinoa.
Ingredients
- 1 1/2 cups 375 mL reduced-sodium chicken or vegetable stock or water
- 1/2 cup 125 mL coconut milk
- 1/4 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
- 1/2 teaspoon 5 mL salt
- freshly ground black paper
- 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
Instructions
- 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.