Quinoa, Vegetables and Pork

It has been a while since I have posted.  I thought I might strive for  a little more consistency.

I shop for two sometimes 3 weeks at a time.  I am currently at the end of the second week of my grocery cycle.  At this point in the cycle, I am doing deep freezer driving and am resorting to frozen vegetables and cleaning up the extra veggies in the refrigerator.  Today's menu was a tweak of one I found in the Dash magazine that comes monthly in the Austin American Statesman.  It is made with quinoa.  Pronounced keen-wah this grain is gluten free and high in protein.  Jim says this dish is a keeper.

Quinoa, Vegetable and Pork Pilaf

1.75 c reduced-sodium chicken broth
1 c quinoa, rinsed and drained
3 T olive oil
2 t minced garlic
1 c diced orange bell pepper
1 c diced red bell pepper
1 c chopped asparagus (I used a 12 oz bag of frozen asparagus spears, which I defrosted.)
1 c diced zucchini (I used all the zucchini in another recipe.  I substituted 2 bunches of scallions (white and green portions) sliced)
salt to taste
pepper to taste
Juice of one lemon or more to taste
1/2 c crumbled feta
2 c  cooked pork, cubed

1. In a saucepan, bring broth to a boil.  Add quinoa, cover and reduce heat to a simmer.  Cook until quinoa is tender, about 15 minutes.  Remove from heat; fluff with fork.

2.  While quinoa cooks, heat oil in a large skillet over medium.  Add garlic, peppers, asparagus, and zucchini. Season with salt and pepper.  Saute until tender, 7 to 8 minutes.  Add the cooked pork, continue to saute until pork is warmed.  Add cooked quinoa, lemon juice, and feta.  Add more salt, pepper and lemon juice to taste.

Okay at this point the recipe says to spoon it into serving bowl.  People this is a weeknight!  Just serve it from the frying pan!  Why dirty extra dishes?

Happy eating!