Pork chops with winter vegetables and quinoa

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Pork chops with winter vegetables and quinoa

Serves 4


200g quinoa
1 head cauliflower, cut into florets
2 large parsnips, peeled and sliced lengthways
1 butternut squash, peeled and cubed

1 sweet potato, peeled and cubed
2 carrots, peeled and sliced lengthways

2 tbsp fresh thyme leaves
Pinch of chilli flakes
Juice and zest of 1 lemon
3 tbsp olive oil

Salt and black pepper
2 garlic cloves, crushed

4 pork chops
1 tbsp parsley, chopped


  1. Preheat the oven to 200 ̊C/180 ̊C fan/ gas mark 6. Cook the quinoa according to package instructions.
  2. In a large roasting tin, toss the vegetables with the thyme, chilli, lemon zest, two tablespoons of the olive oil and some
    salt and pepper. Roast for 25-30 minutes, turning occasionally.
  3. Heat the remaining oil in a pan over a medium-high heat and cook the garlic for 20 seconds. Season the pork chops, add to the pan and cook for 2-3 minutes per side or until completely cooked throughout. Transfer to a plate, tent loosely with foil and allow to rest for 8-10 minutes.
  4. In a large bowl, combine the cooked quinoa with the roasted vegetables. Add the chopped parsley and lemon juice and toss to combine.
  5. Serve the vegetables and quinoa with the pork chops.

Per Serving

642kcals, 33.9g fat (9.4g saturated), 58.2g carbs (7.9g sugars), 28.4g protein, 10.1g fibre, 0.157g sodium