Shawarma-Spiced Pork & Vegetable Quinoa

with Lemon Yogurt

45 MIN

2 Servings

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with Pork Chops

From the Test Kitchen

This recipe highlights our shawarma spice blend which lends bold flavor to our rich pork roast—perfectly tempered by a swoosh of bright, cooling lemon yogurt underneath. We’re serving the pork over quinoa with a colorful duo of sautéed green beans and peppers, then finishing it with a garnish of sweet persimmon.
4-11 PersonalPoints range
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
½ cup Tricolor Quinoa
1 Persimmon
1 Lemon
4 oz Sweet Peppers
2 cloves Garlic
6 oz Green Beans
½ cup Plain Nonfat Greek Yogurt
1 Tbsp Apple Cider Vinegar
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Core and medium dice the persimmon. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges; season with salt and pepper.

2 Cook the quinoa

Add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly.

3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off. Add the quartered peppers, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

4 Cook the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

5 Cook the persimmon

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced persimmon; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat; carefully stir in the juice of the remaining lemon wedges.

6 Finish & serve your dish

To the bowl of cooked vegetables, add the cooked quinoa and a drizzle of olive oil; season with salt and pepper. Stir to combine. Slice the rested pork crosswise. Divide the lemon yogurt between two dishes; spread into an even layer. Serve the yogurt topped with the finished quinoa and sliced pork. Garnish the pork with the cooked persimmon. Enjoy!