Asparagus, Red Pepper, and Pork Stir-Fry over Quinoa

PREP TIME: 15 minutes / COOK TIME: 25 minutes
TOTAL TIME: 40 minutes
SERVINGS: 4  

2⁄3 c quinoa, rinsed
1 lb pork tenderloin, trimmed of all visible fat, cut into 3⁄4” chunks
2 Tbsp reduced-sodium soy sauce
2 Tbsp hoisin sauce
1 Tbsp toasted sesame oil
1 onion, chopped
2 cloves garlic, minced
1 Tbsp grated fresh ginger
1 red bell pepper, cut into thin strips
3⁄4 lb asparagus, cut into 2” pieces
4 scallions, cut into 1” pieces

1. BRING the quinoa and 1 1/3 cups of water to a boil in a small saucepan over medium-high heat. Reduce the heat to medium, cover, and simmer for 20 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from the heat and keep warm.

2. MEANWHILE, in a medium bowl, combine the pork and 1 tablespoon of the soy sauce, tossing to coat well. In a small bowl, combine the hoisin sauce and the remaining soy sauce.

3. HEAT 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Cook the pork for 5 minutes, stirring occasionally, or until lightly browned. Transfer to a plate.

4. HEAT the remaining oil in the same skillet over medium-high heat. Cook the onion, garlic, and ginger for 1 minute, stirring often. Add the bell pepper and asparagus. Cook for 3 minutes, stirring occasionally, or until tender-crisp. Stir in the scallions, soy sauce mixture, and the pork with any juices that have accumulated. Cook for 1 minute, stirring, or until heated through. Serve over the quinoa.

NUTRITION (per serving) 315 calories, 10 g fat, 2 g saturated fat, 25 g protein, 33 g carbohydrates, 5 g fiber, 282 mg sodium

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