Pork Apple Wilted Spinach Quinoa Bowls
This one-skillet Pork Apple Wilted Spinach Quinoa Bowls recipe is done in less than 30 minutes, is so easy to make for dinner with Smithfield Marinated Fresh Pork loin. This fresh pork recipe is perfect for a busy weeknight meal when you don't have much time in the kitchen.
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Slice the pork loin into slices.
Saute onion, salt and pepper in large skillet until translucent and move to the side.
Add the pork to the pan and sauté 3-5 minutes on one side and turn and cook for 3 minutes.
Add the asparagus and garlic to the pan and toss with the rest of the ingredients. Saute for one to two minutes.
Add the diced apples, spinach and thyme to the skillet and toss.
Continue sautéing until the spinach has wilted then add the cooked quinoa to the pan. Sauté for 3 minutes or until the quinoa has heated.
Serve in a bowl with spicy honey mustard dressing if desired.
Makes 6 servings.
Spicy Honey Mustard Dressing
3 tablespoons spicy mustard
¼ cup honey
¼ cup olive oil
¼ cup red wine vinegar
¼ teaspoon fresh cracked pepper
Place all of the ingredients into a jar with a tight fitting lid and shake until combined.
Drizzle over each serving of Pork Apple Wilted Spinach Quinoa Bowls if desired.
Serving: 1 Serving | Calories: 368 kcal | Carbohydrates: 32 g | Protein: 40 g | Fat: 9 g | Saturated Fat: 2 g | Cholesterol: 95 mg | Sodium: 479 mg | Potassium: 895 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 1020 IU | Vitamin C: 7 mg | Calcium: 49 mg | Iron: 3 mg
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