Dinner · Spanish · 15 min
Pinchos Morunos de Cerdo con Pimientos Asados
- Calories
- 1120
- Protein
- 49g
- Carbs
- 129g
- Fat
- 42g
Ingredients
- 6 oz (170 g) Pork shoulder, cut into 1-inch cubes
- 1 medium (about 5 oz / 140 g) Red bell pepper, seeded and cut into 1-inch pieces
- 1 medium (about 5 oz / 140 g) Yellow bell pepper, seeded and cut into 1-inch pieces
- 1/2 medium (about 3 oz / 85 g) White onion, cut into 1-inch pieces
- 2 tbsp (30 ml) Olive oil
- 1 tsp Smoked paprika
- 1 tsp Cumin
- 1 tsp Garlic powder
- 1/2 tsp Dried oregano
- 1/4 tsp Cayenne pepper
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/2 cup (85 g) dry Quinoa
- 1 cup (240 ml) Water
Method
- 01In a bowl, combine the pork cubes with 1 tbsp olive oil, smoked paprika, cumin, garlic powder, oregano, cayenne pepper, salt, and black pepper. Toss to coat evenly. Let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 02While the pork marinates, prepare the quinoa. Rinse 1/2 cup of dry quinoa thoroughly under cold water. In a small saucepan, combine the rinsed quinoa with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
- 03Thread the marinated pork cubes and the chopped bell peppers and onion onto skewers, alternating the ingredients. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
- 04Heat the remaining 1 tbsp olive oil in a large skillet or grill pan over medium-high heat. Once hot, add the skewers in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes per side, or until the pork is cooked through and has a nice char, and the vegetables are tender-crisp.
- 05Fluff the cooked quinoa with a fork.
- 06Serve the pinchos morunos hot alongside the fluffy quinoa.
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