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Thai Pork Kebabs with California Strawberry Quinoa Salad
Make a delicious meal by serving these Thai Pork Kebabs served over California Strawberry Quinoa Salad.
1 cup hulled and quartered California strawberries
¼ cup freshly squeezed orange juice
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 pound pork tenderloin, cut into ¼-inch x 4-inch strips
¼ cup salted peanuts, coarsely chopped, optional
1 lime, cut into wedges
16 bamboo skewers
1 recipe California Strawberry Quinoa Salad
Place strawberries, orange juice, cinnamon, cumin and cayenne pepper in the work bowl of a food processor and puree until smooth. Pour into a medium mixing bowl. Add pork strips, stirring to coat all sides. Cover and refrigerate overnight.
Immerse skewers in water for 20-30 minutes (this will keep skewers from burning).
Heat a grill or grill pan over medium high heat.
Thread pork onto skewers and grill for 3 minutes. Turn and grill for an additional 2-3 minutes or until cooked through.
Prepare California Strawberry Quinoa Salad.
Serve kebabs over California Strawberry Quinoa Salad.
Garnish with peanuts and serve with a lime wedge for squeezing.
Per Serving: 534 calories; 22 g fat; 107 mg cholesterol; 432 mg sodium; 42 g carbohydrate; 6 g fiber; 44 g protein
California Strawberry Quinoa Salad
1½ tablespoons olive oil
1/3 cup hulled and quartered California strawberries
1 tablespoon freshly squeezed orange juice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup dry quinoa, cooked according to package directions and cooled
¼ cup minced sweet yellow onion
1 cup finely shredded Napa cabbage
½ cup finely diced cucumber
1 cup diced California strawberries
To make the dressing, place all dressing ingredients in the work bowl of a food processor or blender and pulse until smooth.
Place quinoa in a large bowl. Add onion, cabbage, cucumber, strawberries and dressing, tossing gently to combine.
Serve immediately or cover and refrigerate for up to 2 hours.
Per serving: 228 calories; 8 g fat; 0 mg cholesterol; 296 mg sodium; 34 g carbohydrate; 4 g fiber; 7 g protein
Nutrition per Serving