Thai Quinoa Bowls with Pork
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 79 milligrams
- Sodium
- 862 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 7 grams
- Protein
- 44 grams
- Sugar
- 9 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 pork tenderloin (about 1 1/4 pounds)
1 tablespoon plus 2 teaspoons chili-garlic sauce, plus more for serving
3/4 cup quinoa
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1/3 cup crunchy peanut butter
2 tablespoons low-sodium soy sauce
1 teaspoon grated lime zest, plus 2 tablespoons fresh lime juice
1 cup frozen shelled edamame, thawed
1 large carrot, shaved into ribbons with a vegetable peeler
2 cups bean sprouts
1 cup fresh cilantro
Directions
- Preheat the oven to 450 degrees F. Cut the pork tenderloin in half crosswise, then in half lengthwise. Rub with 1 tablespoon chili-garlic sauce, and set aside to marinate at least 10 minutes. Meanwhile, cook the quinoa as the label directs.
- Season the pork generously with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer inserted into the pork registers 140 degrees F to 145 degrees F, 4 to 6 minutes. Transfer to a cutting board to rest.
- Meanwhile, whisk the remaining 2 teaspoons chili-garlic sauce, the peanut butter, soy sauce, lime zest and juice, ¼ teaspoon salt, a few grinds of pepper and 1/4 cup water in a medium bowl.
- Divide the quinoa among bowls; top with the edamame, carrot ribbons and bean sprouts. Thinly slice the pork and add to the bowls. Drizzle with the peanut sauce and top with the cilantro.
- Photography by Ryan Dausch