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Coconut-Spiked Pork with Quinoa and Peanuts


Coconut-Spiked Pork with Quinoa and Peanuts Recipe

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:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 314kcal (16%)
Total Fat 14g (21%)
Saturated Fat 5g (26%)
Cholesterol 41mg (14%)
Total Carbohydrate 28g
Dietary Fiber 4g
Sugars 3g
Protein 21g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

35.9735126545


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