The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Pork Loin Chops with Greek Quinoa Salad
Per Serving
1 5oz loin chop
190 g cucumbers (Persian and Asian) and tomatoes
1/4 c quinoa
50 g dressing (lemon juice, parsley, lemon thyme, French thyme, shallots, nutritional yeast, salt, pepper, avocado oil, capers)
10 g feta
kalamata olives
Equipment needed: a pan w/ lid (or you can grill as well), pot, w/ lid, for quinoa
In the pot, put the quinoa and water marked on the lid. Start cooking on medium heat, and cover with the pot lid. (I cooked between the 4 and 5) Set a timer for 12 minutes.
While the quinoa is cooking, you can start the pork. Start heating up the pan, or grill. I like to keep my house as cool as possible in the summer, so we do most of our cooking outside during the hot days. If you are cooking in a pan, start rendering the fat that's on the side by cooking that first for 2 minutes, you can skip this step if you are grilling.
Lower the heat to a medium heat (I cooked on 7), cook for 5 minutes on each side.
After you flip the chop to cook on the other side, cover with a lid.
When the timer goes off, remove the chops from the pan and let them rest on a cutting board.
After you pull the chops to rest, remove the quinoa from the stove. Let it cool for a couple of minutes before adding dressing.
After letting the quinoa cool for a bit, add the dressing. Add only half of the dressing, wait until you have plated the pork to use the rest.
Add the cucumbers and tomatoes.
Gently toss everything together.
Plate up the salad and add the olives. You can also add the olives when you toss everything together, but I like to add them afterwards in case someone doesn't want them mixed with the salad.
Slice the pork and place on top of the salad.
Finish the dish with drizzling more dressing on top and crumble the feta, as little or as much as you prefer, around the dish. From start to finish this dinner takes under 20 minutes. Enjoy.
