Yoghurt Marinated Pork with Greek Quinoa Salad

Yoghurt makes the best marinade! Teamed up with plenty of herbs and lemon it makes for a delicious, fresh dish with all the flavours of Greece.

Hint: This dish can be made completely dairy free by using coconut yoghurt and leaving out the goat's cheese.

Prep time: 15 mins
Cook time: 25 mins

Gluten Free

Lunch & Dinner

Nut Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of pork tenderloin, sliced

2 teaspoons of unsweetened coconut yoghurt or greek yoghurt

1/4 teaspoon of fresh lemon juice

1/4 teaspoon of extra virgin olive oil

1 large pinch dried mixed herbs

1 large pinch paprika

1 pinch of garlic powder

pinch each of sea salt and cracked black pepper

Quinoa Salad

1/4 cup of raw quinoa

1/2 cup of vegetable stock

1/2 vine ripened tomato (50g)

5 kalamata olives, halved

1 tablespoon of sliced red onion (15g)

1 baby cucumber (15g) sliced

25 grams of soft goat's feta

1 teaspoon of fresh lemon juice

zest of 1/4 lemon

1/4 teaspoon each of fresh thyme and parsley

Method

Mix all of the marinade ingredients and add to a lock seal bag or bowl with the pork and set aside.

Cook the quinoa according to the directions replacing half a cup of the water with the stock.

Meanwhile prepare the rest of the salad ingredients and place in a bowl.

Once the quinoa is cooked, spread out on tray to cool.

Heat a pan to medium high and cook the pork for 4 to 5 minutes on each side.

Once cooled add the quinoa to the rest of the salad ingredients and mix gently. Serve with the cooked pork. Enjoy!

Calories: 454
Protein: 36.8
Carbs: 41
Fibre: 5.3
Fat: 13.5

The Ultimate Clean-Eating eBook.

40 Healthy fast food recipes

Completely wheat-free & dairy-free

Every recipe is clean & lean

Fast, fresh & delicious

Download Now