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Information

Course: main course
Total time: under 1 hour
Skill level: Moderate
Cost: Moderate
Yield: Makes 6 servings
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Notes

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

  • 1½ (375 mL) cups reduced-sodium chicken or vegetable stock or water
  • ½ cup (125 mL) coconut milk
  • ¼ cup (50 mL) dry-roasted peanuts
  • 1 tbsp (15 mL) olive oil
  • 12 oz (375 g) pork tenderloin, thinly sliced
  • 2 leeks, white part only, cleaned and sliced (see Notes)
  • 4 cloves garlic, minced
  • 1 chile pepper, minced (see Notes)
  • 2 tsp (10 mL) ground cumin
  • ½ tsp (2 mL) salt
  • Freshly ground black pepper
  • 1 can (14 oz/398 mL) no-salt-added diced tomatoes with juice
  • 1 cup (250 mL) quinoa, rinsed and drained
  • 1 cup (250 mL) sliced green beans

Directions

1. In a blender, combine stock, coconut milk and peanuts. Process until smooth. Set aside.

2. 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.

3. 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.

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Nutritional Information

Nutrients per serving

314kcal (16%)
72mg (7%)
20mg (34%)
37mcg RAE (1%)
702mg
116mg
21g
3g
4g
28g
41mg (14%)
245mg (10%)
5g (26%)
14g (21%)
5mg (26%)