Pork and Black Bean Quinoa
Ingredients:
1 pork fillet, cut into stripszest and juice of 4 limes
1 garlic clove, crushed
1 tbsp Donegal Rapeseed Oil
175g quinoa
600ml water
1x400g tin of black beans, drained and rinsed
1x195g tin of sweetcorn, drained
4 spring onions, sliced
A handful of fresh corriander, chopped
Pepper
Instructions
1. Add the pork into a bowl with the zest and juice of two of the limes, the garlic and the rapeseed oil. Toss to coat the marinade, then cover and chill for at least 15 minutes.
2. Rinse the quinoa in cold water, then toast in a non-stick frying pan on a low heat for a couple of minutes, or until cooked, then drain.
3. Heat a little oil in a pan and add the beans and the sweetcorn with the zest and juice of the remaining limes. Cook for a few minutes until heated through.
4. Add the quinoa, onions, coriander and season well with peep. Stir to combine.
5. Heat a heavy non-stick frying pan over a high heat. Add the marinated pork and cool for 5-8 minutes turning often, until browned and cooked through.
6. Add the pork pieces to the quinoa salad and toss to combine, serve immediately.