Now back to my recipe :)
You will need:
- 2 leeks, white part only. Washed and sliced.
- 4 cloves of garlic, quartered
- 1 chile pepper, quartered
- 1 1/2 cups or chicken broth
- 1/2 cup of coconut milk
- 1/4 cup of dry roasted peanuts
- 1 tbsp olive oil
- 4-6 pork chops, sliced
- 2 tsps ground cumin
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 can of diced tomatoes with juice
- 1 cup quinoa, rinsed and drained
- 1 cup sliced green beans
Sounds good? Let's get started.
Step one:
In a food processor, pulse the leeks, garlic, and chile pepper until finely chopped. {About 15 times} Stop and scrape down the sides of the processor bowl once to make sure everything gets chopped. Transfer to a bowl and set aside.
I actually haven't had the chance to show you guys my new food processor!Isn't she a beaut!! My amazing grandma gave it to me (us :) for Christmas this year! It matches our mixer! LOVE IT! Thanks g-ma!
In your processor, process the coconut milk, the broth and the peanuts together. About 30 seconds. You don't need to rinse out the processor after you used it to process the leaks etc..
Step three:
In a wok or large skillet, heat the oil over medium high heat. Add the pork and cook until it lightly browns. Set aside.
Step four:
In your wok that's already heated up add the leak mixture. Cook and stir until softened for about 5 minutes.
Add the cumin, salt and pepper. Stir in and cook for another minute. Add the tomatoes and the coconut/peanut mixture to the wok. Stir and bring to a boil. Now stir in the quinoa and green beans and return it to a boil.
Step five:
After it comes to a boil, reduce the heat to low and cover the wok with a lid. Let it simmer until the quinoa is soft &cooked. It should be about 20 minutes.
