This beautifully balanced meal is filling and full of flavor – all in a high fiber, gluten-free package. The Garlic-Lime Pork & Quinoa Veggie Bowl has depth, featuring sautéed kale and mushrooms as well as a bright, homemade garlic-lime vinaigrette. You’ll want to keep in regular rotation – and don’t forget that you can double the recipe for leftovers you’ll love!
Instructions
- Preheat oven to 350F. Cook pork until it reaches an internal temperature of 145F, approximately 25-30 minutes.
- Cook the quinoa according to package directions with the vegetable broth.
- While the pork and quinoa are cooking, prep the vinaigrette – shake all ingredients in a small mason jar until evenly mixed and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add mushrooms and saute for 3-4 minutes until browned. Add kale and cook 2-3 additional minutes or until wilted. Season with salt, and pepper. Remove from pan.
- Once the pork is cooked, let rest for 5-10 minutes before slicing.
- To build the bowl: scoop the quinoa and layer the vegetables on top. Drizzle with the vinaigrette. Then add pork slices next to the veggie mixture. Serve warm.
Recipe Notes:
For a quicker alternative, can also use your favorite store-bought vinaigrette
