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batch
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Ingredients
- 12 oz boneless pork chops thinly-cut cut into 1-inch squares, 1/4-inch thick
- 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 and black pepper to taste
- Salt and black pepper to taste
Ingredients
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Rate this recipe!
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Instructions
- 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, about 4–5 minutes, adding the garlic after about 3 minutes. 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 cucumber. Toss to combine. Season with salt and pepper. Arrange the quinoa over the lettuce, followed by the sautéed pork.
Recipe Notes
Recipes and photos courtesy of the National Pork Board.
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