Friday, February 6, 2015

Bowl Dinner!

Moroccan Pork & Quinoa Bowl
1½ c quinoa
2 c shredded carrots (about 6 med)
1 lb pork tenderloin, cut into 1" pieces
1 tsp turmeric
1 tsp ground cumin
1 tsp cinnamon
½ tsp crushed red-pepper flakes (optional)
2 Tbsp safflower oil
1 lg onion, chopped
2 cloves garlic, sliced
1 can (14.5 oz) diced tomatoes
1 can (15.5 oz) chickpeas, rinsed and drained
½ c raisins
Chopped raw almonds (optional)

1. COOK quinoa per package directions with carrots and set aside.
2. TOSS pork and spices in large bowl until well coated. Season with ¼ teaspoon each salt and black pepper. Heat 1 tablespoon of the oil in medium skillet over medium heat. Working in 2 batches, add pork and cook until browned, about 4 minutes per batch. Transfer to plate.
3. HEAT remaining 1 tablespoon oil in pot. Add onion and garlic and cook until soft, about 6 minutes. Add tomatoes (with juice), chickpeas, raisins, and ½ cup water. Simmer, partially covered, until stew thickens-- 8 to 10 minutes. Return pork to pot and cook until heated through and still tender, 7 or 8 minutes.

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