Tuscan Pork Kabobs with Quinoa & Roasted Cauliflower

Elevate your summer BBQ with these healthy tuscan-style kabobs.

photo credit: Jodi Pudge
Servings Prep Time Cook Time
4servings 25minutes 30 minutes
Servings Prep Time
4servings 25minutes
Cook Time
30 minutes
Servings: servings
Servings: servings
  1. 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.
  2. Toss zucchini and peppers with remaining oil. Thread onto soaked wooden skewers alternately with pork cubes. Season all over.
  3. Grill kabobs over medium-high heat (400ºF/200ºC), turning once, for about 10 minutes or until pork is cooked to medium (160ºF/71ºC).
  4. Toss with cooked quinoa and serve with kabobs.
Quinoa & Roasted Cauliflower
  1. Cook quinoa according to package instructions.
  2. Meanwhile, break half a head of cauliflower into florets.
  3. Place on foil-lined baking tray, toss witholive oil and ground cumin, paprika and salt, and a pinch of pepper.
  4. 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,