Pork Escalope with Quinoa & Yogurt Sauce
with olives, roasted vegetables & fresh herbsCalories
:
601 kcalProtein
:
39.4g proteinTotal
:
30 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
-30% carbs
High Protein
Allergens:
- Melk (inclusief lactose)
- Selderij
- Soja
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
40 g
Quinoa
½ piece
Eggplant
½ piece
Red onion
½ piece
Bell pepper
½ piece
Garlic
½ piece
Fennel
½ sachet(s)
Peruvian-style spice mix
5 g
Dill, mint & flat leaf parsley
75 g
Organic low-fat yogurt
(Contains: Melk (inclusief lactose))
15 g
Green olives
1 piece
Pork escalope
(May be present: Selderij, Soja, Tarwe, Gluten, Melk (inclusief lactose), Mosterd)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2513 kJ
Calories601 kcal
Fat27.6 g
Saturated Fat5 g
Carbohydrate44.6 g
Sugar14.5 g
Dietary Fiber11.8 g
Protein39.4 g
Salt1.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 200°C. Boil plenty of water in a pot or saucepan and cook the quinoa for 10 – 12 minutes, then drain and set aside.
- Slice the eggplant into crescents.
- Quarter the onion and cut the pork into thin strips.
- Cut the bell pepper into large, rough chunks.
2
- Quarter the fennel and remove the tough core, then roughly chop the fennel.
- Transfer all of the vegetables to a parchment-lined baking sheet and drizzle with olive oil, then scatter over the Peruvian-style spices.
- Season with salt and pepper, then toss well to coat.
- Roast in the oven for 20 - 25 minutes.
Did you know... the fennel in this recipe contains folate, a vitamin that supports the immune system.
3
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the pork for 4 - 5 minutes.
- Crush or mince the garlic (see Tip).
- Finely chop the fresh herbs.
- Halve the olives.
Tip: the garlic will be served raw, but if preferred you can fry it with the pork instead.
4
- In a bowl, combine the yogurt with the mayonnaise, the garlic and half of the fresh herbs. Season to taste with salt and pepper.
- In a large salad bowl, combine the quinoa with the vegetables, the olives and the rest of the fresh herbs.
- Season to taste with salt and pepper.
- Serve everything on deep plates and drizzle with the yogurt sauce.
