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Pork and Quinoa Salad

Laura DeMille: "I was pleasantly surprised by this dish. I though…" Read More
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Pork and Quinoa Salad

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  • 12 oz. boneless pork chops (thinly-cut, 1/4-inch thick, cut into 1-inch cubes)
  • 1 cup quinoa
  • 3 cups water
  • 1 tsp. olive oil
  • 1 tsp. paprika
  • 2 cloves garlic (chopped)
  • 1 head romaine lettuce (cut into 1/2-inch strips)
  • 1/2 cup queso fresco (OR feta cheese)
  • 1/4 cup red onion (thinly sliced)
  • 1 lime (zested and juiced)
  • 1 cup cherry tomatoes (halved)
  • 1/2 cucumber (cut into bite-sized pieces)
  • salt
  • black pepper
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    1. Combine the quinoa and water in a pot and bring to a boil. Once boiling, reduce to medium heat and let the quinoa cook until all the water is evaporated.
    2. In a large skillet heat the olive oil over medium high heat. Add pork and sprinkle with paprika, salt and pepper. Sauté, stirring frequently, until browned and cooked to 145 degrees F., about 4-5 minutes. Add the garlic 1 minute before it’s done. Remove the skillet from the heat and set aside.
    3. On a large platter, arrange the lettuce.
    4. In a large bowl combine the cooked quinoa, queso fresco, red onion, lime zest and juice, cherry tomatoes and English cucumber. Toss to combine. Season with salt and pepper. Arrange the quinoa over the lettuce, followed by the sautéed pork.
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    Reviewer Profile Image
    Laura DeMille 6 months ago
    I was pleasantly surprised by this dish. I thought it was going to be super bland because it has no dressing, but I found it to be flavorful in mild sort of way, but it was definitely not bland. It felt like a healthy, light meal, while still being adequately filling. The only modifications that I made were that I roasted the pork in a slow cooker the day before and shredded it, and I cooked the quinoa in chicken bullion for more flavor.