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Quinoa Salad with Pork Medallions and Roast Peppers

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Quinoa Salad with Pork Medallions and Roast Peppers

The perfect quinoa salad with pork medallions and roast peppers recipe with a picture and simple step-by-step instructions.

For the quinoa salad

  • 160 g Quinoa
  • 1 Tomato
  • 0,25 Paprika
  • 0,25 Cucumber
  • 1 Stalk Celeriac
  • Fresh herbs

also

  • 1 Pa Roast peppers
  • 1 Clove of garlic
  • 1 Small pork loin
  • Salt, pepper, oil, lemon juice
  1. Rinse the quinoa in a fine-mesh sieve and cook in plenty of salted water for about 18 minutes, drain and let cool. Cut the vegetables (can also be varied as desired) into very fine cubes and fold them into the quinoa. Season to taste with the spices and the chopped herbs. Let it flow for a short time.
  2. Cut the pork fillet into approx. 3 cm thick slices, flatten lightly. Salt and pepper, then fry in oil or butter on both sides. Fry the peppers in a little oil, press the garlic and add. Season with coarse salt and pepper .. Arrange everything nicely and enjoy.
Dinner
European
quinoa salad with pork medallions and roast peppers

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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