Gluten-free pork and vegetable sauté
30
20
6
No
Ingredients
- 1 green pepper. chopped
- 1 yellow pepper, chopped
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 carrot, finely chopped
- 1 large tomato, finely chopped
- 454 g (1 lb) of pork sirloin chop, sliced into strips
- 15 ml (1 tablespoon) of olive oil
- 15 ml (1 tablespoon) of butter
- 60 ml (1/4 cup) of white wine
- Ground salt and pepper up to taste
For the quinoa:
- 1 garlic clove, chopped
- 60 ml (1/4 cup) of fresh tarragon, chopped
- 250 ml (1 cup) of quinoa
- 325 ml (1 1/3 cups) of gluten-free chicken broth
Preparation
Side-by-side mode
For the quinoa:
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In a casserole, fry garlic and tarragon for 1 minute. Add quinoa and mix well. Add chicken broth, cover, and cook at low heat for 15 minutes.
For the sauté:
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Slice pork into strips.
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Fry the vegetables in a pan and mix in 15 ml (1 tablespoon) of olive oil and 5 ml (1 teaspoon) of butter for 10 minutes.
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Set vegetables aside. Fry pork strips with remaining butter. Salt and pepper.
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Add to the vegetable mix. Spray with 60 ml (1/4 cup) of white wine. Cook lightly. Serve over quinoa.
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