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Shawarma-Spiced Pork & Vegetable Quinoa
with Lemon Yogurt
45 MIN
-$0.05/serving
2 Servings
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.
0-10 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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NutritionPER SERVING
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Calories690 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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½ cup Tricolor Quinoa
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1 Persimmon
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1 Lemon
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4 oz Sweet Peppers
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½ cup Plain Nonfat Greek Yogurt
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2 cloves Garlic
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¼ tsp Crushed Red Pepper Flakes
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6 oz Green Beans
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1 Tbsp Apple Cider Vinegar
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1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
time-saving
tips & techniques
step-by-step
instructions
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 chicken
Pat the chicken 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 chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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 cooked chicken crosswise. Divide the lemon yogurt between two dishes; spread into an even layer. Serve the yogurt topped with the finished quinoa and sliced chicken. Garnish the chicken with the cooked persimmon. Enjoy!
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 chicken
Pat the chicken 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 chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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 cooked chicken crosswise. Divide the lemon yogurt between two dishes; spread into an even layer. Serve the yogurt topped with the finished quinoa and sliced chicken. Garnish the chicken with the cooked persimmon. Enjoy!
Tips from Home Chefs