Quinoa is a terrific base for making whole-grain salads, instead of rice, bulgur, or other options. Plus it's packed with protein, making it a smart choice for vegetarians. Here it's enhanced with toasted almonds, fresh spinach leaves, crumbled cheese, and pomegranate seeds, which provide bursts of tart-sweet flavor and pops of vibrant color (use red quinoa for even more crimson hue). Olive oil, lemon juice, honey, and Dijon flavor the dressing.
- 1 pork shoulder (bone-in)
- 1 package fresh mushrooms
- 1/2 sausage (choriza)
- 1 lemon
- 1 wine
- 1 glass port
- 1 sprig coriander
- olive oil
- 6 garlic cloves
- The day before or at least two hours before cooking, marinate the pork shoulder in a baking dish with salt, paprika, lemon juice, minced garlic, coriander, port wine and olive oil. Make sure pork is rubbed and covered with the marinade.
- Cook pork in a preheated oven at 180-200ºC for 30 minutes.
- Remove the pan and baste the meat with the drippings. Return to the oven and cook for 20 minutes.
- Meanwhile rinse and dry the mushrooms and slice.
- Slice the chorizo.
- Remove the pork from the oven and arrange the mushroom and chorizo slices around the pork. Baste with the drippings and return to the oven until the mushrooms are cooked and the chorizo is golden brown.
- Serve with white rice and salad.