Friday, July 27, 2012

Coconut-Spiked Pork with Quinoa & Peanuts

Coconut-Spiked Pork with Quinoa & Peanuts
(4-6 servings)


1 ½ cups Water (could use chicken or Vegetable broth)
½ cup Coconut Milk
¼ cup Dry Roasted Peanuts
1 tbsp. Canola Oil
1 ½ lb. Pork Tenderloin, thinly sliced
2 Leeks (white part only) cleaned and sliced
4 cloves Fresh Garlic, minced or pressed
1 Chili Pepper, seeded and minced (could use Jalapeno)
2 tsp. Ground Cumin
½ tsp. Salt
¼ tsp. Black Pepper
1 (14 oz.) can Diced Tomatoes (no-salt added)
1 cup Quinoa, rinsed and drained
1 cup Green Beans, sliced (fresh or canned)


Combine water, milk and peanuts in a blender and process until smooth and then set aside.  In a large skillet over medium-high heat warm the oil before cooking the pork in batches for 1 minute per side or until lightly browned.  Remove to a platter and set aside.  Add the leaks to pan and cook about 5 minutes remembering to stir often.  Now add garlic, pepper, cumin, salt and black pepper as you continue to cook 1 minute.  Next add the tomatoes and coconut mixture and bring to a boil.  Stir in the quinoa and beans and return to a boil.  Reduce heat to a simmer, add pork back in with any juices, cover and continue to cook another 20 minutes or until quinoa is tender.

Note:               You could replace the pork with boneless skinless chicken
                        breasts or thighs.

Note:               You could make this a vegan dish replacing the pork with
                        tofu or sliced Portobello mushrooms.

Ideas for Future Efforts

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