Tuscan Pork Kabobs with Quinoa & Roasted Cauliflower
Elevate your summer BBQ with these healthy tuscan-style kabobs.
| Servings | Prep Time | Cook Time |
| 4servings | 25minutes | 30 minutes |
| Servings | Prep Time |
| 4servings | 25minutes |
| Cook Time |
| 30 minutes |
Ingredients
- 3 tbsp minced fresh herb leaves minced
- Zest 1/2 lemon
- 2 cloves garlic
- 1/4 cup olive oil divided
- 1 lb pork loin cut into 1-inch cubes
- 1 each zucchini medium
- 1 red bell pepper
- 1 yellow bell pepper
- Salt and black pepper To taste.
- Quinoa & Roasted Cauliflower
- 1/2 cup quinoa
- 2 tbsp oil
- 1/4 tbsp cumin
- 1/4 tbsp paprika
- 1/4 tbsp Salt and pepper
- 1/2 head cauliflower
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Combine herbs, zest, garlic and 2 tbsp (30 mL) oil in resealable plastic bag. Add pork cubes, seal bag and squeeze with hands to mix. Refrigerate for at least 1, or up to 12 hours.
- Toss zucchini and peppers with remaining oil. Thread onto soaked wooden skewers alternately with pork cubes. Season all over.
- Grill kabobs over medium-high heat (400ºF/200ºC), turning once, for about 10 minutes or until pork is cooked to medium (160ºF/71ºC).
- Toss with cooked quinoa and serve with kabobs.
Quinoa & Roasted Cauliflower
- Cook quinoa according to package instructions.
- Meanwhile, break half a head of cauliflower into florets.
- Place on foil-lined baking tray, toss witholive oil and ground cumin, paprika and salt, and a pinch of pepper.
- Roast in 400ºF (200ºC) oven for 20 to 30 minutes, stirring occasionally.
Recipe Notes
Nutritional Information Per Serving: 483 calories, 45.3 g protein, 23.4 g fat, 25.5 g carbohydrate, 3.7 mg zinc, 3.3 mg iron,
