Farm Raised Pork Kebobs W/ Citrus Quinoa

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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

• Pork

• 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

1. 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.

2. 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.

3. Combine the quinoa and water in a saucepan. Bring to a boil, cover, reduce heat and simmer for 10-15 minutes or until tender.

4. When cooked, transfer to a bowl. Add in the zest and juice of the limes and orange and salt. Stir to combine.

5. Garnish the quinoa with chopped, fresh basil.

Farm Raised Pork Kebobs W: Citrus Quinoa

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