Quinoa and Spinach with mushrooms and pork

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 697.0
  • Total Fat: 29.7 g
  • Cholesterol: 196.0 mg
  • Sodium: 665.1 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 75.2 g

View full nutritional breakdown of Quinoa and Spinach with mushrooms and pork calories by ingredient
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Wonderful main dish (and chicken can be substituted for pork) Wonderful main dish (and chicken can be substituted for pork)
Number of Servings: 6


    Vegetable Broth, 2 cups
    Whole Grain Quinoa, 1 cup
    Extra Virgin Olive Oil, 2 tbsp
    Garlic, 3 cloves
    Onions, raw, 1 medium chopped
    Spinach, fresh, 2 cups (sliced)
    Red Ripe Tomatoes, 2 large diced
    Rosemary, dried, 1 tbsp
    Basil, 2 tbsp
    Feta Cheese, 4 oz
    COOKED Pork Tenderloin, 8 piece, cut intro small pieces or shredded (which is what I used)
    Pepper and Additional spices to taste


Bring quinoa and veggie broth to a boil, reduce heat and simmer with lid on until broth is absorbed (about 12 minutes. In large fry pan with lid, add olive oil, onions and mushrooms. Fry until onions are translucent. Add 'pulled pork' and cooks on simmer for a few minutes. Add Remaining ingredients (and I actually added 2 more tbsp of EVOO). If it begins to dry .. add a little H2O. NOTE: chicken breast (skinless) can be substituted for the pork

Serving Size: Makes dinner sized for six

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