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