Gluten-free pork and vegetable sauté

Name: Gluten-free pork and vegetable sauté
Prep time: 50 min
Cook time: 20 min
Yield: 6
Cuisine: Plats principaux
Ingredients: 1 green pepper. chopped; 1 yellow pepper, chopped; 1 onion, chopped; 1 garlic clove, chopped; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 1 carrot, finely chopped; 1 large tomato, finely chopped; 454 g (1 lb) of pork sirloin chop, 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; 1 garlic clove, chopped; 60 ml (1/4 cup) of fresh tarragon, chopped; 250 ml (1 cup) of quinoa; 325 ml (1 1/3 cups) of gluten-free chicken broth

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Author: 5 ingredients 15 minutes

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Preparation 30

Baking 20

Portions 6

Freezing No

Budget

Ingredients Preparation

Ingredients

1 green pepper. chopped
1 yellow pepper, chopped
1 onion, chopped
1 garlic clove, chopped
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
1 carrot, finely chopped
1 large tomato, finely chopped
454 g (1 lb) of pork sirloin chop, 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:

1 garlic clove, chopped
60 ml (1/4 cup) of fresh tarragon, chopped
250 ml (1 cup) of quinoa
325 ml (1 1/3 cups) of gluten-free chicken broth

Preparation

Side-by-side mode

For the quinoa:

In a casserole, fry garlic and tarragon for 1 minute. Add quinoa and mix well. Add chicken broth, cover, and cook at low heat for 15 minutes.

For the sauté:

Slice pork into strips.
Fry the vegetables in a pan and mix in 15 ml (1 tablespoon) of olive oil and 5 ml (1 teaspoon) of butter for 10 minutes.
Set vegetables aside. Fry pork strips with remaining butter. Salt and pepper.
Add to the vegetable mix. Spray with 60 ml (1/4 cup) of white wine. Cook lightly. Serve over quinoa.