- 1Â½ (375 mL) cups reduced-sodium chicken or vegetable stock or water
- Â½ cup (125 mL) coconut milk
- Â¼ cup (50 mL) dry-roasted peanuts
- 1 tbsp (15 mL) olive oil
- 12 oz (375 g) pork tenderloin, thinly sliced
- 2 leeks, white part only, cleaned and sliced (see Notes)
- 4 cloves garlic, minced
- 1 chile pepper, minced (see Notes)
- 2 tsp (10 mL) ground cumin
- Â½ tsp (2 mL) salt
- Freshly ground black pepper
- 1 can (14 oz/398 mL) no-salt-added diced tomatoes with juice
- 1 cup (250 mL) quinoa, rinsed and drained
- 1 cup (250 mL) sliced green beans
1. In a blender, combine stock, coconut milk and peanuts. Process until smooth. Set aside.
2. In a skillet, heat oil over medium-high heat for 30 seconds. Add pork, in batches if necessary, and cook until lightly browned, about 1 minute per side. Transfer to a plate and set aside.
3. Add leeks to pan and cook, stirring, until softened, about 5 minutes. Add garlic, chile pepper, cumin, salt and black pepper to taste and cook, stirring, for 1 minute. Add tomatoes with juice and reserved peanut mixture and bring to a boil. Stir in quinoa and green beans and return to a boil. Reduce heat to low. Stir in pork and any accumulated juices. Cover and simmer until quinoa is tender, about 20 minutes.