Leftover Pork and Veggie Grain Bowls
10min
15min
4
320
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
This versatile bowl works with any leftover protein. Try chicken, beef, or tofu if you don't have pork. For meal prep, store components separately and assemble just before eating.
Tags
Ingredients
2 cups leftover cooked pork
1 cup quinoa
2 cups broccoli florets
2 medium carrots
2 tablespoons olive oil
1 whole lemon
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Rinse 1 cup quinoa under cold water. In a medium pot, combine quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender.
- 2
While quinoa cooks, wash and chop 2 cups broccoli florets into bite-sized pieces.
- 3
Peel 2 medium carrots and cut into thin matchsticks or grate them.
- 4
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add broccoli and cook for 4-5 minutes until bright green and slightly tender.
- 5
Dice 2 cups leftover cooked pork into bite-sized pieces.
- 6
Add the diced pork to the skillet with the broccoli and heat for 2-3 minutes until warmed through.
- 7
Cut the lemon in half and squeeze the juice from half the lemon over the pork and broccoli mixture. Save the other half for serving.
- 8
Season the mixture with 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.
- 9
Divide the cooked quinoa among 4 bowls. Top each bowl with equal portions of the pork and broccoli mixture.
- 10
Add fresh carrot matchsticks to each bowl.
- 11
Drizzle each bowl with remaining 1 tablespoon olive oil divided among the bowls.
- 12
Serve with remaining lemon half cut into wedges for squeezing over the top.
Nutrition Information (per serving)
320
22g
35g
12g
Reviews (0)
No reviews yet
Be the first to review this recipe!