PORK TENDERLOIN WITH QUINOA PILAF
This gluten-free pork tenderloin with quinoa pilaf offers a tangy and sweet combo of vinegar, mustard, and marmalade for an easy weeknight dinner you'll make time and again.
Categories dinner gluten-free winter pork tenderloin with quinoa pilaf
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 Tbsp oil in a medium saucepan on medium. Add garlic and cook, stirring occasionally, until toasted, about 2 minutes. Add quinoa and cook per pkg. directions. Fluff with a fork and fold in spinach.
- While quinoa cooks, heat a skillet on medium. Add remaining Tbsp oil, season pork with ½ tsp each salt and pepper, and cook until browned on all sides and an instant-read thermometer registers 145°F, 12 to 14 minutes.
- Meanwhile, in a small bowl, whisk together vinegar, marmalade, and mustard. Transfer pork to a cutting board and let rest 5 minutes. Discard any oil left in pan. Add mustard mixture to skillet and simmer until thickened, 2 to 3 minutes. Brush on pork.
- Slice pork, serve over quinoa, and sprinkle with pomegranate seeds.
QUINOA PILAF
A delicious and easy quinoa recipe. Serve with a salad and crusty bread for a complete meal.
Provided by JBUCK123
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
- In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.
Nutrition Facts : Calories 365.2 calories, Carbohydrate 36.9 g, Fat 20.9 g, Fiber 7 g, Protein 10.1 g, SaturatedFat 1.9 g, Sodium 259.8 mg, Sugar 4.5 g
PORK TENDERLOIN WITH QUINOA PILAF
Quinoa studded with pomegranate seeds adds a festive touch to pork tenderloin with quinoa pilaf.
Categories dinner
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in medium saucepan on medium. Add garlic and cook, stirring occasionally, until toasted, about 2 minutes. Add quinoa and cook per package directions. Fluff with a fork and fold in spinach.
- While quinoa cooks, heat a skillet on medium. Add remaining tablespoon oil, season pork with ½ teaspoon each salt and pepper, and cook until browned on all sides and an instant-read thermometer registers 145°F, 12 to 14 minutes.
- Meanwhile, in small bowl, whisk together vinegar, marmalade, and mustard. Transfer pork to a cutting board and let rest 5 minutes. Discard any oil left in pan. Add mustard mixture to skillet and simmer until thickened, 2 to 3 minutes. Brush on pork.
- Slice pork, serve over quinoa, and sprinkle with pomegranate seeds.
PORK TENDERLOIN WITH JEWELLED QUINOA PILAF
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
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
QUINOA PILAF
Considered the Mother Grain by the Ancient Incas, Quinoa is high in protein(16%) and is gluten free. This recipe was originaly from Sunset.
Provided by Diana Adcock
Categories Grains
Time 30m
Yield 2 1/2 cups, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a 12 inch fry pan over medium highheat cook bacon, stirring occasionally, until crisp around edges, around 8 minutes.
- With a slotted spoon lift bacon pieces from pan and set aside.
- Spoon off and discard all but 3 T.
- of the fat-or drain it all and use vegetable oil.
- Add mushrooms and onion to pan and cook, stirring occasionally, until liquid cooks away and mushrooms are golden.
- Add broth, quinoa, carrots, and green pepper; Bring to a boil over high heat.
- Cover and simmer until liquid is absorbed, about 15 minutes.
- Take off heat, remove lid and let stand 2 minutes.
- Stir with a fork to separate grains.
- Spoon onto serving dish and sprinkle with cooked bacon.
Nutrition Facts : Calories 204.4, Fat 9.2, SaturatedFat 2.7, Cholesterol 10.9, Sodium 444.3, Carbohydrate 22.9, Fiber 3.2, Sugar 2.3, Protein 8
QUINOA AND PEPPER PILAF
Protein-packed quinoa is toasted, then cooked until tender with sweet peppers and garlic for a hearty side dish. You can serve this wholesome grain dish hot, at room temperature or even chilled--perfect for any season!
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and garlic and cook for 2 minutes, stirring occasionally. Add the peppers and quinoa and cook for 2 minutes, stirring occasionally.
- Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed. Stir in the parsley. Season, if desired.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 35.2 g, Fat 6.1 g, Fiber 4 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 271.8 mg, Sugar 2.4 g
PAN-FRIED PORK CHOPS WITH QUINOA PILAF AND DRIED FRUIT
Instead of calling for ordinary rice pilaf, Chef James Boyce of Mary Elaine's in Scottsdale, Arizona, pairs juicy pork chops and dried fruit with crunchy quinoa, a nutritional powerhouse that delivers both protein and carbs, as well as fiber, potassium and riboflavin.
Provided by NcMysteryShopper
Categories Cherries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°; In a small skillet, combine 1/4 cup of the stock with the shallot and garlic and cook over moderate heat for 2 minutes; Add the quinoa, wheat berries, thyme and bay leaf; Add 1 cup of the stock and bring to a simmer; Scrape the mixture into a 9-inch square baking dish, cover with foil and bake for about 15 minutes, or until the quinoa and wheat berries are tender; Remove the pilaf from the oven and keep covered.
- Heat the olive oil in a large skillet; Season the pork chops with salt and pepper and brown them in the skillet over moderately high heat, about 4 minutes per side; Transfer to a plate; Add the dried pears, apricots and cherries to the skillet and cook for 1 minute; Add the port and cook for 1 minute; Add the remaining 1 cup of stock and simmer over moderately high heat until reduced to 1/3 cup, about 5 minutes; Add the pork chops and any accumulated juices and cook over moderate heat, turning the pork a few times, until it is hot and just cooked, about 2 minutes.
- Uncover the pilaf and fluff it with a fork; season with salt and pepper. Mound the pilaf on plates. Set the pork chops on the pilaf, top with the fruit sauce and serve.
Nutrition Facts : Calories 479.1, Fat 20, SaturatedFat 5, Cholesterol 99, Sodium 264.6, Carbohydrate 33.1, Fiber 2.9, Sugar 10.2, Protein 38.4
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