Food on the homestead tastes like sizzling skewers of homegrown pork kebobs. Add garden fresh veggies and citrus quinoa for a mouthwatering meal any time of the year.
Farm Raised Pork Kebobs W/ Citrus Quinoa
- 1 ½ lbs. pork loin cut into 3/4” pieces
- 1 Tbsp. chili powder
- 1 Tbsp. smoked paprika
- 1 Tbsp. olive oil
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. rapadura dehydrated whole cane sugar
- 1/4 cup ketchup
- 1 tsp. salt
- ½ tsp. pepper
- Small bunch scallions cut into 2” pieces
- 2 Bell peppers cut into 2” pieces
- Citrus Quinoa
- 1 ½ cups uncooked quinoa rinsed
- 3 cups water
- Zest and juice of 2 limes
- Zest and juice of ½ an orange
- 1/2 tsp. sea salt
- Fresh basil chopped for garnish
- Combine the pork, chili powder, smoked paprika, salt, pepper, olive oil, ketchup, vinegar and rapadura in a mixing bowl. Use your hands to massage spices into the pork.
- Using skewers alternate pork, pepper and scallion. Repeat until finished. Sear kabobs in a hot cast iron skillet for 3-4 minutes per side or grill until cooked.
- Combine the quinoa and water in a saucepan. Bring to a boil, cover, reduce heat and simmer for 10-15 minutes or until tender.
- When cooked, transfer to a bowl. Add in the zest and juice of the limes and orange and salt. Stir to combine.
- Garnish the quinoa with chopped, fresh basil.
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