- Double Bonus
Savor fresh garden flavors topped with tender, juicy pork chops! Made with quinoa, cucumbers, cherry tomatoes and queso fresco, this salad is sure to satisfy.
- 12 ounces boneless pork chops, thinly-cut (1/4-inch thick), cut into 1-inch cubes
- 1 cup quinoa
- 3 cups water
- 1 teaspoon olive oil
- 1 teaspoon 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 and pepper, to taste
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.
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.
On a large platter, arrange the lettuce.
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 sauteed pork.
4 servings as a main course, or 8 servings as a side salad
Recipe reprinted by permission of National Pork Board. All rights reserved.
nutrition information per serving
360 calories; 10g total fat; 80mg cholesterol; 550mg sodium; 39g carbohydrates; 2g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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