I love the unusual combination of flavors in this one-dish meal. It's easy enough to make for a weeknight dinner and particularly colorful if made with red quinoa.
- 1 1/2 cups reduced-sodium chicken or vegetable stock or water
- 1/2 cup coconut milk
- 1/4 cup dry-roasted peanuts
- 1 tbsp olive oil
- 12 oz pork tenderloin, thinly sliced
- 2 leeks, white part only, cleaned and sliced
- 4 cloves garlic, minced
- 1 chile pepper, minced
- 2 tsp ground cumin
- 1/2 tsp salt
- Freshly ground black pepper
- 1 can (14 oz) no-salt-added diced tomatoes with juice
- 1 cup quinoa, rinsed and drained
- 1 cup sliced green beans
1. In a blender, combine stock, coconut milk and peanuts. Process until smooth. Set aside.
2. In a skillet, heat oil over medium-high heat for 30 seconds. Add pork, in batches if necessary, and cook until lightly browned, about 1 minute per side. Transfer to a plate and set aside.
3. Add leeks to pan and cook, stirring, until softened, about 5 minutes. Add garlic, chile pepper, cumin, salt and black pepper to taste and cook, stirring, for 1 minute. Add tomatoes with juice and reserved peanut mixture and bring to a boil. Stir in quinoa and green beans and return to a boil. Reduce heat to low. Stir in pork and any accumulated juices. Cover and simmer until quinoa is tender, about 20 minutes.
Coconut milk should be suitable for people who are allergic to gluten. However, some brands contain guar gum, which although it does not contain gluten, is not recommended for people with celiac disease. Also it may be processed in a facility where gluten is present. Check the label.Use the kind of chile pepper you have on hand—jalapeho, long red or green or even half a habanero.
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Source: The Complete Gluten-Free Whole Grains Cookbook
Coconut-Spiked Pork with Quinoa and Peanuts