Place pork fillets into long flat ceramic dish.
Place soy sauce, brown sugar and garlic into Thermo bowl and blend 10 sec/speed 6.
Pour over pork fillets. Cover and refrigerate.
Meanwhile, soak quinoa in a large quantity of water for at least 30 minutes.
Drain quinoa and place into steamer basket and insert into Thermo bowl.
Pour enough water over to reach the bottom of the steamer basket.
Line Varoma dish with a piece of wet baking paper. Remove pork fillets from marinade and place into Varoma dish. Drizzle a little of the marinade over, but reserve the rest.
Place Varoma into position and steam quinoa and pork 20 min/Varoma/speed 3.
Remove pork and cover.
Drain quinoa and finish tabbouleh.
Place herbs into clean, dry Thermo bowl and chop 3 sec/speed 7. Combine this with all remaining ingredients, finally stirring cooled quinoa through. Set aside.
Sear rested pork fillets in a hot fry pan, (Induction 7) drizzling with reserved marinade to taste, being cautious not to burn the marinade. Slice pork and serve over tabbouleh. Reduce the remaining marinade if desired and drizzle a little over the pork prior to serving.