Page 72 - MASALA VOL 8 ISSUE 3 DECEMBER 2016 – JANUARY 2017

Mexican Quinoa with Pork Carnitas Serves 4-6

Ingredients
Quinoa has become a health food cliché for many. However, the benefits and versatility
of this super food cannot be denied. This recipe infuses mildly spicy Mexican flavours Mexican quinoa
into the nutty quinoa, with crunchy textures from corn kernels and black beans. The best 1 tablespoon olive oil
part about this dish is that it’s all made in one pan with minimal fuss. You can enjoy it as 3 cloves of garlic, crushed
is, topped with some avocado and sour cream. I like to kick it up a bit with some flavourful 1 jalapeno, chopped
pork carnitas — tender shredded pork. I always make a big batch of these, as they also 1 small onion, chopped
make great taco fillings. If you don’t eat pork, you can simply top the quinoa with grilled 1 teaspoon red chilli powder
chicken, shrimp or even mushrooms for a vegetarian version. You clearly can’t go wrong 1/2 teaspoon cumin powder
with this healthier version of a burrito bowl. 1 cup quinoa, thoroughly rinsed
1 cup water
1 400-gram can of tomatoes or 6 large
tomatoes, peeled and chopped
1 cup cooked corn kernels
1 cup cooked black beans
Salt

Method Pork carnitas
1/2 kg pork Boston-butt, cut into large cubes
1. For the quinoa: Heat the olive oil in a large skillet over medium-high heat. Add the 2 tablespoons olive oil
onion, garlic, jalapeno and cook. Stir frequently, until fragrant, for about two to 1 1/2 teaspoons chilli powder
three minutes. 1 teaspoon cumin powder
2. Stir in the quinoa, water, beans, tomatoes, corn, chilli powder and cumin; season with 2 teaspoons oregano
salt to taste. Bring to the boil; cover, reduce heat and simmer until quinoa is cooked 1 large onion, roughly chopped
through, for about 20 minutes. 6 cloves garlic, crushed
3. For the pork: Preheat oven to 200 degrees Celsius. 2 jalapenos, roughly chopped
4. Toss the pork cubes with the chilli powder, cumin, oregano, salt and oil. 2 tablespoons brown sugar
5. Sear at high heat in a pan, tossing in the onion, garlic, jalapeno and brown sugar. 1 1/2 cups pineapple juice
Cook for five minutes. 1 cup water
6. Pour in the pineapple juice and water. Simmer for a few minutes. Salt
7. Pour into an oven-safe dish. Cover with foil and cook for around two hours or
until pork is tender. Suggested Toppings:
8. Cool slightly before shredding the pork. Avocado
9. Put some quinoa in a bowl. Top with pork carnitas, and toppings of your choice. Sour cream
Chopped cilantro
Lime

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