This colourful summer salad is filled with beautiful flavours and textures.
- Preheat oven to 200C. Bring quinoa and 1 1/3 cups (330ml) water to the boil in a saucepan over medium heat. Cover. Reduce heat to low. Simmer for 12 mins or until liquid is absorbed and quinoa is just tender. Set aside for 15 mins to cool.
- Meanwhile, place a wire rack over a lined baking tray. Combine mustard and 3 teaspoons of the maple syrup in a bowl. Spray a large non-stick frying pan with oil. Heat over high heat. Cook pork for 1-2 mins each side. Transfer to the rack. Brush evenly with mustard mixture. Roast, brushing pork once with mustard mixture, for 12-15 mins for medium or until cooked to your liking. Cover with foil and set aside for 4-5 mins to rest.
- Cook the sugar snap peas, snow peas and peas in a steamer over a saucepan of simmering water for 2 mins or until just tender. Refresh under cold water and drain well. Add to the quinoa with chopped mint, parsley and cranberries.
- Cut pork into 1cm-thick slices. Whisk the lemon juice, oil, extra mustard and remaining maple syrup in a bowl. Add to the salad and toss to combine. Divide among serving bowls. Top with pork and mint leaves. Serve with lemon wedges.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set