A satisfying bowl of quinoa and pork is topped with goat cheese, grapes, and grilled apple and red onion. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Cook quinoa with 1/4 teaspoon of the salt according to package directions. Stir in arugula.

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  • Meanwhile, for vinaigrette, in a screw-top jar combine the next eight ingredients (through pepper) and remaining 1/4 teaspoon salt. Remove 2 tablespoons of the vinaigrette and brush on meat, apple, and onion. Place apple and onion in a grill basket.

  • Grill meat and apple and onion, covered, over medium 12 to 16 minutes or until meat registers 145 degrees F and apple and onion are tender and well-marked, turning every 3 to 4 minutes. Remove from grill. Cover meat with foil and let stand 3 minutes before slicing diagonally.

  • Divide meat and quinoa mixture among individual bowls. Top with apple and onion, grapes, and cheese and drizzle with remaining vinaigrette.

Nutrition Facts

395 calories; 13 g total fat; 4 g saturated fat; 81 mg cholesterol; 417 mg sodium. 39 g carbohydrates; 6 g fiber; 18 g sugar; 30 g protein;

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