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| Toasted pecans, raisins, feta highten the flavors of this quinoa concoction. |
Tuesday, March 8, 2011
Quinoa with Marinated Pork and Peppers
Round two of the yummy marinated pork dishes. I saved about 3/4th pound of pork from my Karabakh Khorovatz and let the pork saturate in the luscious pomegranate-herb concoction. Then tonight, prepared a quick saute, added some yellow onion, red and yellow peppers and quinoa with broth. Once the liquid has reduced the mixture is ready. A sprinkling of toasted pecans, flat leaf parsley, mint and feta cheese nested on a bed of baby spinach. Quickie weeknight dinner and economical use of my two pounds of pork loin. Served dinners for 3 x 2. Yea me! Let me know if you want more details.
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Oh, so yummy! I love how you've turned one splendid dish into another...these flavors are really my cup of tea, Robin!
ReplyDeleteSo sweet to see you come by and visit Jenn! I really had fun thinking about this one the way home from work. One of those ... "What am I going to do with this?" moment. You have such a diverse flavor palate it is nice to know what strikes a cord. I too gravitate to the classic onion, pepper, oregano blendings. The mint, feta and raisins changes it up for me.
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