Food

Pork Rissoles with Grilled Veggies & Quinoa Salad

Low in fat and low carb, this makes a great dinner option for the entire family.
4
10M
10M
20M

Ingredients

Method

1.

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.

2.

Preheat a grill pan or barbecue hotplate over medium-high heat. Spray rissoles and vegetables lightly with olive oil spray.

3.

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.

QUINOA SALAD

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.

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