Grilled Pork Quinoa Power Bowl

Ingredients

• 3 medium purple or orange carrots, ribbon peeled
• 1/2 cup sliced radishes
• 1 tablespoon rice wine vinegar
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1 teaspoon honey
• 1/2 cup warm water
• 1 pound pork tenderloin, cut into 1 ½ inch cubes
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 cup quinoa
• 2 cups no salt added vegetable stock
• 2 cups kale, chopped
• 1 can (15.5 oz) no salt added black beans, drained and rinsed
• 1 red bell pepper, cut into strips
• 1 avocado, peeled, seeded, sliced
• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 avocado, peeled, seeded, sliced
• 1/4 cup nonfat honey Greek yogurt
• 1 green onion, sliced
• 1 tablespoon chopped fresh cilantro

Method

1. 1 In a large mason jar, combine carrots, radishes, rice wine vinegar, garlic, salt, honey, and warm water. Shake to combine and let sit for 30 minutes.
2. 2 In a medium bowl, toss pork cubes with 2 tablespoons lime juice, 1 tablespoon olive oil, paprika, and cumin. Cover and marinate for 15 minutes.
3. 3 In a medium saucepan, bring quinoa, vegetable stock, and kale to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Season with salt and pepper.
4. 4 Thread marinated pork onto skewers and grill over medium-high heat, turning frequently, until internal temperature reaches 145°F. Let rest for 3 minutes.
5. 5 Divide quinoa among four bowls. Arrange black beans, bell pepper strips, avocado, pickled carrots, and radishes on top. Place pork on bowls and drizzle with dressing.