Method
- If you are using wooden skewers then soak 8 skewers in cold water.
- Rinse the quinoa in a fine mesh sieve and rinse under cold water for 1 minute, swirling around with a fork. Place the quinoa in a slice pan with 400ml water. Bring to the boil then cover and reduce the heat to a simmer and cook for 15 minutes. Take the pan off the heat and rest for 5 minutes with the lid on then drain off any excess liquid and fluff the quinoa with a fork then set aside to cool.
- Place the cooled quinoa in a bowl and add the olive oil, orange juice, herbs and chilli flakes then season with sea salt.
- Build your kebabs by alternating the skewers with pieces of pork, pineapple, green pepper and spring onion tops.
- Heat the griddle pan or large non-stick frying pan set over a high heat. Griddle the skewers for 2 minutes each side then transfer to a baking sheet and baste with the teriyaki sauce and cook for another 5 minutes turning occasionally so the sauce goes sticky. Transfer to a plate and pour over what is left of the sticky sauce
- Serves skewers on top of the couscous.
