The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mediterranean Pork Stew with Courgette Quinoa
A Greek-inspired stew, this recipe stars free-range British pork strips, simmered in a rich tomato sauce with plenty of warm spices and crunchy green beans. Stir through aged balsamic for a hint of tang. A side of fibre-rich quinoa, studded with courgettes.
Prep in 10
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp tomato purée
- 2 garlic clove
- 1 tbsp dried oregano
- 2 courgette
- 400g passata (tomatoes, salt, citric acid)
- 2 shallot
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 500g free-range pork strips
- 160g quinoa (quinoa (100%))
- 240g green beans
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tsp cinnamon (ground)
- 1 tbsp smoked paprika
Nutritional Information
Calories: 465
Protein: 40g
Carbs: 42g
Fat: 15g
Mediterranean Pork Stew with Courgette Quinoa
A Greek-inspired stew, this recipe stars free-range British pork strips, simmered in a rich tomato sauce with plenty of warm spices and crunchy green beans. Stir through aged balsamic for a hint of tang. A side of fibre-rich quinoa, studded with courgettes.
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Cooking Instructions
- Finely dice the shallots. Heat a large saucepan with 1 tbsp oil on medium-high heat. Add the pork and shallots, then cook for 3-4 mins, until golden. Season with sea salt.
- Meanwhile, bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Finely chop or crush the garlic. Add the garlic to the pork pan and cook for 1 min, then add the tomato puree, paprika, cinnamon and half the oregano. Cook for 30 seconds, then add the passata, vinegar and 200ml hot water. Crumble in the stock cube. Bring to a boil, then simmer for 8-12 mins, until the sauce thickens. Trim and quarter the green beans. Add to the pan in the final 2-3 mins of cooking, until the beans soften.
- Meanwhile, dice the courgettes into 1cm cubes. Heat a large frying pan with 1 tbsp oil on high heat. Add the courgettes to the pan, and cook for 4-6 mins, until soft and golden. Stir in the remaining oregano, then add the cooked quinoa to the pan. Season with sea salt, and mix.
- Serve the pork stew on plates, alongside the courgette quinoa.
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