Coconut-Spiked Pork with Quinoa and Peanuts | The Whole Grains Council

Ingredients

• 1 ½ cups (375 mL) reduced-sodium chicken or vegetable stock or water
• ½ cup (125 mL) coconut milk
• ¼ cup (50 mL) dry-roasted peanuts
• 1 Tablespoon (15 mL) olive oil
• 12 ounces (375g) pork tenderloin, thinly sliced
• 2 leeks, white parts only, cleaned and sliced
• 4 cloves garlic, minced
• 1 chile pepper, minced
• 2 teaspoons (10mL) ground cumin
• ½ teaspoon (5 mL) salt
• freshly ground black pepper
• 1 can (14 ounces or 398 mL) no-salt-added diced tomatoes with juice
• 1 cup (250 mL) quinoa, rinsed and drained
• 1 cup (250 mL) sliced green beans