Quinoa Pork Bowl

4 Servings
45 min

Why you will love this Quinoa pork bowl?


It is bursting with flavor. This quinoa pork bowl is full of flavor, from the pico de gallo, the tasty pinto beans, onions, and peppers.


This dish is simple to make and can be easily tailored to fit your own personal tastes. By adding avocado, corn, or chicken, and also healthy full of protein.


This recipe is perfect for meal prep! Simply make it ahead of time and enjoy it all week long.


Perfect for lunch, or after a crazy day at work or school, and you don’t have the energy to cook.


This is good stuff!

Ingredients

4 boneless pork chops

1 tsp of salt

1/2 tsp of black pepper

1/4 tsp of oregano

1 can of pinto beans

3 mini sweet peppers (yellow and red)

1/4 cup white onion

1/2 lemon juice


Quinoa

1 cup of quinoa

2 cups of water

(Follow package instructions)


Pico de Gallo Ingredients

1 jalapeño (seedles)

1/2 white onion

1-2 garlic cloves (minced)

1 bunch of cilantro

2 Roma tomato’s

2 limes

Salt and pepper


Pinto Beans Seasoning

1/4 chicken broth

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp of cayenne pepper

1/2 tsp oregano

1/2 tsp of paprika

Salt and pepper to taste

(If you are not a fan of spicy meals, don’t add cayenne pepper)


Instruction

I wash the pork chops (pat dry), and add the oregano, lemon juice, salt, and pepper.

Cover and marinate for 1 hour.


To make sure they are juicy and delicious cook them at the right temperature. Also, having your grill at a steady temperature is needed. Don’t forget to let them rest for 5-10 minutes after pulling them off the grill.


You will want to grill the boneless pork chops for about 6-8 minutes per side or until they reach an internal temperature of 145 degrees F.


Purchase a thermometer, to keep an eye, and the right temperature. Remove it from the grill and allow it to rest at least 3 minutes covered with foil to keep it warm. Set aside


Cook the onions and peppers on medium-high heat in a pan with 1 tbs of olive oil until translucent, set aside.


Prepare the Pico de Gallo, recipe at https://www.picanteysabor.com/post/easy-pico-de-gallo

Set aside.


Now we going to prepare the pinto beans. Pour beans into a colander and rinse under cold water. Drain beans and transferred to a medium size pot.


Add broth, cumin, chili powder, oregano, cayenne pepper, paprika, salt, and pepper. Bring mixture up to a low simmer and cook, stirring occasionally, for 15 minutes. Remove from heat, and set aside.


Now we going to assemble the bowl, by adding Quinoa, pinto beans, peppers, onions, pico de gallo, and pork chops. You can add more lemon juice on top, and Enjoy!


Tip:

You can make this with cilantro lime rice (white or brown rice)


Recipe details
  • 4  Servings
  • Prep time: 25 Minutes Cook time: 20 Minutes Total time: 45 min
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Ingredients
Pork Chops
  • 4 boneless pork chops
  • 1 tsp of salt
  • 1/2 tsp of black pepper
  • 1/2 lemon juice
Quinoa
  • 1 cup of quinoa
  • 2 cups of water
Pico de Gallo
  • 1 jalapeño (seedles)
  • 1/2 white onion
  • 1-2 garlic cloves (minced)
  • 1 bunch of cilantro
  • 2 Roma tomato’s
  • 2 limes
  • Salt and pepper
Pinto Beans Seasoning
  • 1/4 chicken broth
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp of cayenne pepper
  • 1/2 tsp oregano
  • 1/2 tsp of paprika
  • Salt and pepper to taste
  • (If you are not a fan of spicy meals, don’t add cayenne pepper)
Instructions

I wash the pork chops (pat dry), and add the oregano, lemon juice, salt, and pepper.
Cover and marinate for 1 hour.
To make sure they are juicy and delicious cook them at the right temperature. Also, having your grill at a steady temperature is needed. Don’t forget to let them rest for 5-10 minutes after pulling them off the grill.
You will want to grill the boneless pork chops for about 6-8 minutes per side or until they reach an internal temperature of 145 degrees F.
Purchase a thermometer, to keep an eye, and the right temperature. Remove it from the grill and allow it to rest at least 3 minutes covered with foil to keep it warm. Set aside
Cook the onions and peppers on medium-high heat in a pan with 1 tbs of olive oil until translucent, set aside.
Prepare the Pico de Gallo, recipe at https://www.picanteysabor.com/post/easy-pico-de-gallo
Set aside.
Now we going to prepare the pinto beans. Pour beans into a colander and rinse under cold water. Drain beans and transferred to a medium size pot.
Add broth, cumin, chili powder, oregano, cayenne pepper, paprika, salt, and pepper. Bring mixture up to a low simmer and cook, stirring occasionally, for 15 minutes. Remove from heat, and set aside.
Now we going to assemble the bowl, by adding Quinoa, pinto beans, peppers, onions, pico de gallo, and pork chops. You can add more lemon juice on top, and Enjoy!
Tips
  • You can make this with cilantro lime rice (white or brown rice)
Picante y Sabor
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