Korean Pork Quinoa Bowls
Ingredients
- 1 cup uncooked quinoa 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 2 cup chopped broccoli
- 1 yellow pepper, sliced
- 1 red pepper, sliced
- 2 carrots, chopped
- 1 cup snow peas
- ¼ red onion, sliced
- 2 cups Korean Shredded Pork
Korean Shredded Pork
- 2 pounds boneless pork loin
- ⅔ cup hoisin sauce (gluten-free, if needed)
- 2 tablespoons low-sodium soy sauce (gluten-free, if needed)
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger
- 4 garlic cloves, minced
- ¼ cup sliced green onions
Directions
- First make the Korean Shredded Pork.
- Place the pork loin in the bottom of a slow cooker. Whisk together the hoisin sauce, soy sauce, vinegar, ginger, garlic, and green onions. Pour on top of the pork loin.
- Cook, covered, on high for 6 hours or on low for 8 hours.
- 30 minutes before pork is finished, bring the quinoa and two cups of water to a simmer in a medium sauce pan. Cover and reduce the heat. Cook until all the liquid is absorbed and the quinoa is cooked—about 20 minutes.
- In a wok or skillet, heat the sesame oil over medium heat. Add the garlic and remaining vegetables. Cook for 5-10 minutes or until tender.
- Divide the quinoa among four bowls. Top with ½ cup pork and 1/4th of the stir fry vegetables.
- Leftover pork can be used for tacos, burritos, rice bowls, etc.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 340 (80 from fat) |
| Total fat | 9g |
| Saturated fat | 2g |
| Cholesterol | 55mg |
| Sodium | 840mg |
| Carbohydrate | 35g (6g dietary fiber, 12g sugar) |
| Protein | 29g |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
