Pork Quinoa Salad

Pork Quinoa Salad


  • 2 MALU Pork fillets, cut into strips
  • 1 Cup uncooked quinoa
  • 1 Can Chickpeas
  • 1 Medium Cucumber
  • 1 Medium red bell pepper
  • ¾ cup Shallot
  • 1 Cup Fresh parsley
  • ¼ Cup Olive oil
  • ¼ cup Lemon juice
  • 15ml Red wine vinegar
  • 2 Garlic cloves (Pressed)
  • ½ teaspoon Salt
  • Ground black pepper (to taste)
  • 1 teaspoon Wholegrain mustard



  1. Cook the quinoa, following instructions on the packaging. Set aside to cool down.
  2. Fry the fillet strips, season with salt and pepper to taste.
  3. In a large serving bowl, combine the chickpeas, cucumber, red bell pepper, shallot and parsley.
  4. In a separate bowl, whisk together the olive oil, lemon juice, vinegar, garlic, salt and mustard.
  5. Once quinoa is cooled add to the serving bowl and toss ingredients together. Drizzle the dressing and let rest for 10 minutes.


Serve as a refreshing light summer lunch.