A satisfying bowl of quinoa and pork is topped with goat cheese, grapes, and grilled apple and red onion. Source: Diabetic Living Magazine
Cook quinoa with 1/4 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 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.
3 1/2 lean protein, 1 1/2 starch, 1 fat, 1 fruit