Cuban Pork and Mango Grain Bowl by Anna Shillinglaw Hampton
Cuban Pork and Mango Grain Bowl by Anna Shillinglaw Hampton
Cuban Pork and Mango Grain Bowl by Anna Shillinglaw Hampton

Cuban Pork and Mango Grain Bowl by Anna Shillinglaw Hampton


Ingredients

150 g cooked pork loin or tenderloin, sliced
200 g cooked quinoa (100g uncooked)
140 g black beans
100 g mango, sliced
2 spring onions, thinly sliced
3–4 Tbs Citrus Dressing (see below)
Sea salt and freshly ground black pepper

Citrus Dressing (makes 125 ml):

1 tsp lemon zest
1 tsp orange zest
2 tsp lemon juice
2 tsp orange juice
2 tsp honey
1 Tbs shallot
125 ml olive oil
1/4 tsp salt

Method

In large bowl, toss quinoa and black beans with 2 tablespoons dressing. Divide between 2 bowls. Top with pork, mango and spring onions. Drizzle with remaining dressing and season.

Citrus Dressing:

Whisk all ingredients together in a bowl until well combined. Store in a jar or container in the refrigerator.

Credits: Grain Bowls by Anna Shillinglaw Hampton, published by Hardie Grant Books

Photo Credits: Grain Bowls by Anna Shillinglaw Hampton, published by Hardie Grant Books


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