Quinoa Bowls with Grilled Zucchini and Pork Tenderloin
To make this bowl, first you need to quickly marinate pork tenderloin in a Greek cucumber dressing. In the bowl, place some lemon and mint quinoa, and then add grilled zucchini, romaine lettuce, cherry tomatoes and kalamata olives. Then drizzle some dressing and add the slices of meat. It’s like a classic Greek salad but […]
Ingredients
- 1 pork tenderloin, about ¾ lb (340 g)
- 1/4 cup (60 ml) cucumber Greek dressing and marinade, plus more for serving
- 1/2 cup (90 g) quinoa, rinsed and drained
- 1 lemon, zest finely grated
- 2 tbsp roasted almonds, chopped
- 2 tbsp dill, finely chopped, plus more for serving
- 1 tbsp mint leaves, finely chopped, plus more for serving
- 1 zucchini, cut into rounds ¼ inch (5 mm) thick
- 2 tbsp (30 ml) olive oil
- 1 romaine lettuce heart, torn
- 1/2 red onion, thinly sliced
- 1 cup (140 g) cherry tomatoes, halved
- 8 kalamata olives
Instructions
- In a container, coat the pork with the dressing. Cover and let marinate in the refrigerator for 20 minutes. Drain.
To make this bowl, first you need to quickly marinate pork tenderloin in a Greek cucumber dressing. In the bowl, place some lemon and mint quinoa, and then add grilled zucchini, romaine lettuce, cherry tomatoes and kalamata olives. Then drizzle some dressing and add the slices of meat. It’s like a classic Greek salad but completely reinvented.