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How to make Moroccan pork skewers with grilled carrot and quinoa salad

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 1/2 cup white quinoa
  • 2 teaspoons Moroccan seasoning
  • 2 tablespoons extra virgin olive oil
  • 500g pork leg steaks, trimmed, cut into 2cm cubes
  • 1 garlic clove, crushed
  • 2 large carrots, thinly sliced diagonally
  • 1 Lebanese cucumber, peeled into ribbons
  • 1/2 red onion, thinly sliced
  • 100g fetta, crumbled
  • 3/4 cup fresh coriander leaves, plus extra, to serve
  • 3/4 cup fresh mint leaves, torn
  • 425g can baby beetroot, drained, halved
  • 2 tablespoons lemon juice
  • Lemon wedges, to serve

Method

  • Step 1 Place quinoa and 1 cup water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 15 minutes or until liquid is absorbed and quinoa is tender. Stand, covered, for 10 minutes. Uncover. Cool for 10 minutes.
  • Step 2 Meanwhile, combine seasoning and half the oil in a medium bowl. Add pork. Toss to coat. Thread pork onto 8 skewers. Combine garlic and 2 teaspoons of remaining oil in a bowl. Add carrot. Toss to combine. Season with salt and pepper.
  • Step 3 Heat a barbecue grill or chargrill pan over high heat. Cook pork skewers for 3 to 4 minutes each side or until just cooked through. Transfer to a plate. Cover to keep warm. Add carrot to grill. Cook, in batches, for 2 to 3 minutes each side until lightly charred and tender.
  • Step 4 Place quinoa in a large serving bowl. Top with cucumber, onion, carrot and beetroot. Sprinkle with fetta and herbsCombine lemon juice and remaining oil in a small jug. Season with salt and pepper. Drizzle over dressing.
  • Step 5 Serve pork skewers sprinkled with extra coriander, and with salad and emon wedges.