Red Quinoa, Veggie & Pork Bowl
Author: 
 
Ingredients
  • Ingredients:
  • 1 cup Organic Red Quinoa
  • 2 cups of Organic Chicken Stock
  • 2 lbs Leftover Pork Loin
  • 2 cups Acorn Squash thinly sliced
  • 4 cups Baby Spinach
  • ½ cup Shoestring Carrots
  • 2 large cloves of Garlic
  • 2½ Tbsps Extra Virgin Olive Oil
  • Sea Salt or Kosher Salt
  • Freshly Ground Black Pepper
Directions
  1. Directions:
  2. Preheat oven to 190 °F and warm pork, just before serving cut pork into thin slices.
  3. Prepare red quinoa according to package instructions ( I substituted organic chicken stock for water).
  4. Thinly slice acorn squash using a large mandolin slicer.
  5. In a medium skillet over med-high heat add ½ tablespoon of EVOO, when the oil is hot add sliced acorn squash.
  6. Allow the squash to get slightly brown along the edges, turn over and cook for an additional two minutes. Add salt and freshly cracked black pepper to taste. Spoon into a bowl and set aside.
  7. Place baby spinach, shoestring carrot, and garlic into a food processor and pulse until mixture in combined.
  8. Wipe the skillet clean and add ½ tbsp EVOO. Over med-high heat allow the oil to get hot. Add baby spinach, carrots, and garlic mixture and pan-fry for 3-4 minutes. Add salt and freshly ground black pepper. Spoon into a bowl and set aside.
  9. Slice pork into thin slices.
  10. Spoon red quinoa into a bowl, add sliced pork, sliced acorn squash, and spinach, carrots, and garlic.
  11. Add Indian spicy yogurt. (optional)
  12. Serve.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=37459