Roast Pork Grain Bowls coming at you for your quick mid-week dinner inspo. This is hardly cooking, and if you have some pre-cooked quinoa or brown rice in your pantry, you can skip the first step and the only cooking required is chargrilling some broccolini. The rest is just chopping, spooning and sprinkling!
What you’ll need:
1 cup tricolour quinoa, rinsed
1 bunch broccolini, trimmed
2 tsp grapeseed oil
1 x Riverview Roast Pork, cut into bite-sized pieces
1 continental cucumber, sliced
1 avocado, sliced
store-bought hummus, to serve
¼ cup pistachio dukkah, to serve
½ cup fresh mint or coriander leaves, to serve
sea salt & cracked black pepper
What to do:
Cook quinoa according to packet instructions.
Meanwhile, heat a non-stick frypan over medium-high heat. Toss broccolini in oil and transfer to hot pan. Cook for 3-4 minutes until charred and crisp-tender but still vibrant. Transfer to a chopping board and cut into 4cm lengths.
To assemble, divide quinoa between 4 serving bowls. Arrange broccolini, pork, cucumber and avocado around the bowl. Season with salt and pepper. Dollop hummus over the top, sprinkle with dukkah and scatter over fresh herbs. Serve.
SERVES 4
PREP 15 MIN
COOK 15 MIN
