A satisfying bowl of quinoa and pork is topped with goat cheese, grapes, and grilled apple and red onion.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 30g 60% DV; carbohydrates 39g 13% DV; exchange other carbs 2.5; dietary fiber 6g 24% DV; sugars 18g; fat 13g 20% DV; saturated fat 4g 20% DV; cholesterol 81mg 27% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 417mg 17% DV; thiamin -1mg -100% DV.