A low-calorie meal worthy of a busy weeknight or at-home dining with friends. Quinoa makes a tasty, gluten-free alternative to traditional stuffing.
- Preheat oven to 200C/180C fan forced. Heat 3 tsp oil in a saucepan over medium-low heat. Add shallot and garlic. Cook, stirring, for 2 minutes or until soft. Stir in sage for 1 minute. Stir in quinoa to coat. Add water. Reduce heat to low. Simmer for 6 minutes. Stir in apricot. Simmer for 6 minutes or until quinoa is tender and liquid absorbed. Remove from heat. Stir in pistachio. Season. Transfer to a bowl to cool slightly.
- Meanwhile, use a knife to make a large slit in thickest part of cutlets. Do not cut all the way through. Drizzle pork with 2 tsp oil. Season. Heat a large non-stick flameproof ovenproof dish over medium-high heat. Cook pork for 2 minutes each side or until browned. Transfer to a plate. Divide quinoa mixture among pork pockets.
- Heat remaining oil in a dish over medium-low heat. Add cabbage. Cook, stirring, for 2 minutes. Add vinegar, water and maple syrup. Cook, covered, stirring occasionally, for 6-8 minutes or until tender. Stir through peas. Season. Place pork on top of cabbage mixture. Bake for 8-10 minutes or until pork is just cooked through.
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