Gluten-free pork and vegetables sauté
30
20
6
No
Ingredients
- 1 chopped green pepper
- 1 chopped yellow pepper
- 1 chopped onion
- 1 chopped garlic clove
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 finely chopped carrot
- 1 finely chopped large tomato
- 500 g of chop pork sirloin, sliced into strips
- 15 ml (1 tablespoon) of olive oil
- 15 ml (1 tablespoon) of butter
- 60 ml (1/4 cup) of white wine
- Ground salt and pepper up to taste
For the quinoa
- In a casserole, fry garlic and tarragon for 1 minute. Add quinoa. Mix well. Add chicken broth, cover and cook at low heat for 15 minutes.
Preparation
Side-by-side modeFor the quinoa
- In a casserole, fry garlic and tarragon for 1 minute. Add quinoa. Mix well. Add chicken broth, cover and cook at low heat for 15 minutes.
For the sauté:
- Slice pork into strips.
- In a pan, fry vegetables mix in 15 ml of olive oil and 5 ml of butter for 10 minutes.
- Set vegetables aside. Fry pork strips with remaining butter. Salt and pepper.
- Add to the vegetables mix. Spray with 60 ml of white wine. Cook lightly. Serve over quinoa.
