Grilled Pork Tenderloin and Summer Quinoa Salad

Sorry it has been so long since I have blogged. We have been running around like crazy enjoy the beautiful outdoors...waterskiing, wakeboarding, surfing and sunsoaking. I must admit it has been awesome, but I am glad to get some time this week to get back into the kitchen! Last night's dinner was super delicious and also very healthy.

I got the recipe for the Summer Quinoa Salad from a friend who found it on the NY Times online Health section. I am not a member so I can't access it anymore, but I remember it. Also I changed quite a few things in this recipe because it just so happened to be what I had around the house. I used red quinoa, persion cucumbers, lemon juice (instead of lime), cherry tomatoes and white wine vinegar because it was what I had on hand. Also for the avocados for garnish I doused them with lemon juice to keep them beautifully yellow-green longer.

Summer Quinoa Salad

1 cup red quinoa

2 cups water

1 small yellow onion, minced

2 cups cherry tomatoes, finely chopped

1 jalapeño, seeded and finely chopped

1/2 cup chopped cilantro

1/2 cup fresh lemon juice

1 tbsp white wine vinegar

3 tbsp Extra Virgin Olive Oil

1 avocado sliced (for garnish)

Cook the quinoa according to the directions: rinse and strain the quinoa until the water runs clear, add to water and bring to a boil. Lower temp to a simmer and cover. Cook until all of the water has been absorbed by the quinoa and they have broken open. Set aside and let cool.

In a small bowl whisk the lemon juice, white wine vinegar and olive oil. Set aside.

Place the diced cucumber into a colander, add salt and toss. Let sit for about 3 minutes then rinse with cold water.

Add the diced cucumber, minced onion, chopped tomatoes, and cilantro to a large bowl.

When the quinoa has cooled add it to the bowl and mix with the lemon juice dressing.

Garnish with avocado slices.

What's so great about that dish is that you can take it to an outdoor BBQ and because it has a vinaigrette style dressing you don't have to worry about it like you would a mayo based dressing. Plus SOOO much healthier for you than a pasta salad or potato salad :)

Grilled Pork Loin

Marinade:

1 cup red wine (you choose a flavor you like)

3 tbsp olive oil

2 cloves garlic, minced

2 shallots, minced

salt and pepper

2 tsp Italian season mix

1 tbsp vinegar

Add the above ingredients in a gallon ziplock bag and shake until well mixed. Add in the loins and put in the fridge for about an hour.

Preheat the grill to medium heat and take out the pork loins and let them sit at room temp until the grill is ready.

Grill the pork loins for about 5 minutes on each side or until an internal temperature of about 150 to 160 F.

Remove and cover with aluminum foil and let stand for about 5 minutes.

Slice the tenderloin and serve with the Summer Quinoa Salad.

The tenderloin was perfectly tender!

I hope you enjoy!!!