Pork Fried Quinoa Recipes

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SPICE-RUBBED PORK WITH QUINOA



Spice-Rubbed Pork With Quinoa image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
2 teaspoons ground cumin
Kosher salt
2 pork tenderloins (1 3/4 pounds total), halved crosswise
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 cup quinoa, rinsed
1 1/2 cups frozen corn, thawed
2 scallions, thinly sliced
Freshly ground pepper
Jarred salsa verde, for serving (optional)

Steps:

  • Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste.
  • Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired.

THAI QUINOA BOWLS WITH PORK



Thai Quinoa Bowls with Pork image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pork tenderloin (about 1 1/4 pounds)
1 tablespoon plus 2 teaspoons chili-garlic sauce, plus more for serving
3/4 cup quinoa
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1/3 cup crunchy peanut butter
2 tablespoons low-sodium soy sauce
1 teaspoon grated lime zest, plus 2 tablespoons fresh lime juice
1 cup frozen shelled edamame, thawed
1 large carrot, shaved into ribbons with a vegetable peeler
2 cups bean sprouts
1 cup fresh cilantro

Steps:

  • Preheat the oven to 450 degrees F. Cut the pork tenderloin in half crosswise, then in half lengthwise. Rub with 1 tablespoon chili-garlic sauce, and set aside to marinate at least 10 minutes. Meanwhile, cook the quinoa as the label directs.
  • Season the pork generously with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer inserted into the pork registers 140 degrees F to 145 degrees F, 4 to 6 minutes. Transfer to a cutting board to rest.
  • Meanwhile, whisk the remaining 2 teaspoons chili-garlic sauce, the peanut butter, soy sauce, lime zest and juice, ¼ teaspoon salt, a few grinds of pepper and 1/4 cup water in a medium bowl.
  • Divide the quinoa among bowls; top with the edamame, carrot ribbons and bean sprouts. Thinly slice the pork and add to the bowls. Drizzle with the peanut sauce and top with the cilantro.
  • Photography by Ryan Dausch

Nutrition Facts : Calories 500, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 79 milligrams, Sodium 862 milligrams, Carbohydrate 35 grams, Fiber 7 grams, Protein 44 grams, Sugar 9 grams

PORK TENDERLOIN WITH JEWELLED QUINOA PILAF



Pork Tenderloin With Jewelled Quinoa Pilaf image

My mom found this recipe somewhere and sent it to me. It's absolutely delicious, and beautiful enough for company.

Provided by CountryMama

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 lbs pork tenderloin
3/4 teaspoon lemon pepper
3/4 teaspoon salt
1 tablespoon oil
1 medium red onion, chopped
1 medium granny smith apple, peeled, cored, and diced
1 cup uncooked quinoa, rinsed if necessary
2 cups chicken broth
2 medium carrots, peeled and shredded
3/4 cup dried cranberries
1/2 cup walnuts, chopped
1/2 cup feta cheese, crumbled

Steps:

  • Season pork with 1/2 tsp lemon pepper and 1/2 tsp salt. Heat oil in a large skillet over medium high heat. Brown pork on all sides for 4 minutes or until golden. Remove and set aside.
  • In the same skillet, reduce heat to medium and saute the onion and apple 5 minutes, or until tender.
  • Add quinoa, stirring 1 minute to toast.
  • Add broth, carrots, cranberries, and remaining salt and pepper. Mix well.
  • Place pork over top and bring to a boil. Cover, reduce heat to medium low, and simmer 15 minutes until pork is ready, quinoa is tender, and liquid is almost absorbed.
  • Remove pork to rest, and let quinoa sit for 2 minutes.
  • Stir walnuts and feta cheese into quinoa mixture. Thinly slice pork and serve.

Nutrition Facts : Calories 423.2, Fat 19.6, SaturatedFat 5.2, Cholesterol 86, Sodium 761.3, Carbohydrate 30.1, Fiber 4.2, Sugar 5.6, Protein 32.4

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