Step 1 Place quinoa in a medium saucepan with 2/3 cup water and bring to the boil. Reduce heat to low, cover pan and simmer for 12 minutes, or until water has evaporated; leave to cool.
Step 2 Meanwhile, combine fennel seeds with caraway seeds and sprinkle evenly over pork cutlets; season with black pepper.
Step 3 Set a large non-stick frying pan or grill pan over medium–high heat. Add pork to pan and cook for 4 minutes per side, or until done to your liking. Transfer pork to a plate and cover loosely with foil to keep warm. Leave pork to rest for 3 minutes.
Step 4 Grate beetroot roughly and squeeze of excess moisture. Put cooked quinoa and beetroot in a large bowl with apple, onion, cabbage and parsley to make coleslaw; set aside.
Step 5 Whisk vinegar, mustard and olive oil in a small bowl to make dressing; add to reserved coleslaw and toss lightly to combine.
Step 6 Divide coleslaw among plates and serve with grilled pork.