Quinoa and Pork Tenderloin Salad

Quinoa Pork Salad

I think we can officially say that the quinoa craze has reached its absolute peak. This little ancient grain is simply everywhere. The United Nations even dubbed 2013 the International year of quinoa and, although 2013 is in the rearview, this multipurpose grain shows no signs of losing momentum.

Not only is quinoa versatile, but it is also packed with enough nutrients to earn it the super title of superfood. Adding quinoa to your diet can give you a serious boost in consumption of proteins, amino acids, antioxidants and fiber.

Pairing quinoa with tomatoes, spinach, olives and artichoke hearts gives this superfood gets an exotic makeover that is sure to benefit both your palate and your overall health.

Quinoa and Pork Tenderloin Salad

Total Time: 35 minutes

Yield: 4

Ingredients

  • 2 lb./1kg pork tenderloin
  • 5.6-oz./160 g package plain, uncooked quinoa
  • ½ cup sliced, marinated artichoke hearts
  • ¼ cup sliced olives
  • ½ bunch fresh baby spinach
  • 1 cup cherry tomatoes, cut in half
  • 2 tbsp. flat-leaf parsley, finely chopped
  • ¼ cup balsamic vinegar
  • 1½ tbsp. extra virgin olive oil
  • 4 garlic cloves, minced
  • salt and pepper

Instructions

  1. Place water in water tray of Tupperware® Smart Steamer. Place pork tenderloin in steamer base. Cover and microwave on high power 17 minutes, or until the pork tenderloin reaches an internal temperature of 165˚ F/74˚ C. Let rest 5 minutes, then slice thinly.
  2. Prepare quinoa in the Tupperware® Microwave Rice Maker according to the directions in the product insert (1 cup/235 mL quinoa, 2 cups/475 mL water. Microwave on high power for 5 min and let stand 15 minutes). Allow to cool and fluff with a serving spoon. Add artichoke hearts, olives, spinach, cherry tomatoes and parsley.
  3. In a small bowl, whisk together balsamic vinegar, olive oil and garlic until well blended; season with salt and pepper to taste and pour over salad. Stir to combine.
2 lb./1kg pork tenderloin
5.6-oz./160 g package plain, uncooked quinoa
½ cup sliced, marinated artichoke hearts
¼ cup sliced olives
½ bunch fresh baby spinach
1 cup cherry tomatoes, cut in half
2 tbsp. flat-leaf parsley, finely chopped
¼ cup balsamic vinegar
1½ tbsp. extra virgin olive oil
4 garlic cloves, minced
salt and pepper1. Place water in water tray of Tupperware® Smart Steamer. Place pork tenderloin in steamer base. Cover and microwave on high power 17 minutes, or until the pork tenderloin reaches an internal temperature of 165˚ F/74˚ C. Let rest 5 minutes, then slice thinly.
2. Prepare quinoa in the Tupperware® Microwave Rice Maker according to the directions in the product insert. Allow to cool and fluff with a serving spoon. Add artichoke hearts, olives, spinach, cherry tomatoes and parsley.
3. In a small bowl, whisk together balsamic vinegar, olive oil and garlic until well blended; season with salt and pepper to taste and pour over salad. Stir to combine.