500g extra lean pork mince
2 cloves garlic, finely grated
2 teaspoons smoked paprika
1 teaspoon each ground cumin and coriander
4 flat mushrooms, cut into 1cm thick slices
2 small red capsicums, cut into 3cm wide strips
2 medium zucchinis, cut into 5mm thick slices on the diagonal
1/4 cup roasted red pepper dip
Quinoa Salad, to serve (see below)
Combine mince, garlic, paprika, cumin and coriander in a large bowl and season with ground black pepper. Mix well with clean hands. Divide mixture into 12 portions and shape into balls, flattening slightly to form patties.
Preheat a grill pan or barbecue hotplate over medium-high heat. Spray rissoles and vegetables lightly with olive oil spray.
Season vegetables with cracked black pepper. Cook the mushrooms, capsicum and zucchini for 4-5 min each side or until just tender and cook the rissoles for 3-4 min each side or until cooked through. Serve rissoles with grilled vegetables, Quinoa Salad and a dollop of yoghurt dip. Garnish with lemon wedges.
Toss 2 cups cooked and cooled white quinoa with 4 cups rocket and spinach salad mix and 1/4 cup 100% fat free balsamic salad dressing in a bowl until combined.