Nutrition per serving may change if servings are adjusted.
½ cup red quinoa, rinsed and drained
½ teaspoon salt, divided
1 cup arugula
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon snipped fresh basil
2 teaspoons lemon juice
1 teaspoon honey
1 teaspoon Dijon-style mustard
1 clove garlic, minced
¼ teaspoon black pepper
1 pound natural pork tenderloin, trimmed
1 large apple, cut into 12 to 16 slices
1 medium onion, sliced and separated into rings
1 cup seedless red grapes, halved
¼ cup crumbled goat cheese (chèvre) (1 ounce)
Cook quinoa with ¼ teaspoon of the salt according to package directions. Stir in arugula.
Meanwhile, for vinaigrette, in a screw-top jar combine the next eight ingredients (through pepper) and remaining ¼ 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°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.