Grilled Pork Chops and Quinoa with Broccoli and Asparagus
Grilled Pork Chops and Quinoa with Broccoli and Asparagus
Ingredients
- ¾ cup (135 g) quinoa, rinsed and drained
- 3 cups (210 g) broccoli florets
- 1 lb (450 g) asparagus, trimmed and cut into pieces
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- 1 cup (45 g) dill, finely chopped
- 4 bone-in pork chops, each about ¾ inch (2 cm) thick
- ½ cup (125 ml) maple syrup
- ½ cup (125 ml) soy sauce
- 2 tbsp fresh ginger, finely chopped
- ½ onion, thinly sliced
Instructions
- In a large pot of salted boiling water, cook the quinoa for 10 minutes. Add the broccoli and asparagus. Cook for 2 to 3 minutes longer or until the quinoa is tender and the vegetables are blanched. Drain.
- In a large, deep skillet over medium heat, soften the onion and garlic in the oil. Add the quinoa and vegetables. Cook for 2 minutes while stirring. Add the dill.
Grilled Pork Chops and Quinoa with Broccoli and Asparagus