Pork & Veggie Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 - 6oz. boneless pork chop1 c. thinly sliced zucchini1/2 c. thinly sliced or chopped Vidalia onion 1/2. c. finely chopped scallions1 1/2 Tbsp. olive oil1 Tbsp. Teriyaki sauce (low sodium)1 c. chicken broth (light & fat free)1/2 c. Quinoa
Cut the 6oz. boneless pork chop lengthwise making two pieces.
Lightly coat both sides of the pork chop with 1/2 Tbsp. olive oil and some black pepper.
Cook at 425 degrees for 7-10 minutes per side (or until no longer pink inside)
As the pork is cooking, put the chicken broth and Quinoa in a medium sauce pan. Bring mixture to a vigorous boil then turn to simmer for about 15 minutes or until Quinoa is slightly chewy.
As the Quinoa is cooking, saute the onion, zucchini & scallions in the remaining 1 Tbsp. of olive oil for about 10 minutes or until tender.
Add the teriyaki sauce to the veggies and stir. Heat through.
When the Quinoa is done, add the veggie mixture to the pot. Stir through.
When the pork is done, dice both pieces and add to the Quinoa mixture.
Makes 2 1-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user JMARINO417.
Lightly coat both sides of the pork chop with 1/2 Tbsp. olive oil and some black pepper.
Cook at 425 degrees for 7-10 minutes per side (or until no longer pink inside)
As the pork is cooking, put the chicken broth and Quinoa in a medium sauce pan. Bring mixture to a vigorous boil then turn to simmer for about 15 minutes or until Quinoa is slightly chewy.
As the Quinoa is cooking, saute the onion, zucchini & scallions in the remaining 1 Tbsp. of olive oil for about 10 minutes or until tender.
Add the teriyaki sauce to the veggies and stir. Heat through.
When the Quinoa is done, add the veggie mixture to the pot. Stir through.
When the pork is done, dice both pieces and add to the Quinoa mixture.
Makes 2 1-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user JMARINO417.
Nutritional Info Amount Per Serving
- Calories: 470.0
- Total Fat: 20.0 g
- Cholesterol: 70.0 mg
- Sodium: 604.5 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 5.3 g
- Protein: 32.5 g
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