Farm-Raised Pork Kebabs with Citrus Quinoa

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Food on the homestead tastes like sizzling skewers of homegrown pork kebabs.  Add garden fresh veggies and citrus quinoa for a mouthwatering meal any time of the year.

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Farm-Raised Pork Kebabs with Citrus Quinoa

For the 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 of scallions, cut into 2” pieces

• 2 Bell peppers, cut into 2” pieces

For the 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

Instructions:

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 scallions. 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.