Autumn Harvest Pork and Quinoa Bowls

Savory seasoned ground pork layered over fluffy quinoa with tender zucchini and baby spinach, finished with a hint of pure maple and fresh ginger.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $2.82/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-FODMAP
• Low-Sugar
• Low-Cholesterol

Tags

• quick
• healthy
• comfort food

Ingredients

• 1 pound ground pork
• 1 cup quinoa (rinsed)
• 2 cup water
• 2 zucchinis (medium, diced)
• 4 cup baby spinach
• 1 tablespoon avocado oil
• 1 tablespoon fresh ginger (freshly grated)
• 1 tablespoon maple syrup (pure)
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. In a medium saucepan, combine rinsed quinoa, water, and 1/4 teaspoon of the salt. Bring to a boil over high heat, cover, reduce heat to low, and simmer for 15 minutes until liquid is absorbed.
2. While quinoa cooks, heat avocado oil in a large skillet over medium-high heat. Add ground pork, fresh ginger, ground cumin, black pepper, and remaining 3/4 teaspoon salt. Cook for 6 to 8 minutes, breaking up the meat with a wooden spoon, until pork reaches an internal temperature of 160°F and is no longer pink.
3. Add diced zucchini and maple syrup to the skillet with the pork, cooking for 3 to 4 minutes until zucchini is tender-crisp. Stir in baby spinach until just wilted, about 1 minute.
4. Fluff quinoa with a fork and divide among four bowls. Spoon the warm pork and vegetable mixture evenly over the top.

Notes

Store leftover portions in airtight containers in the refrigerator for up to 4 days; reheats nicely in the microwave.

Nutrition (per serving)

• Calories: 511
• Protein: 27.1 g
• Carbohydrates: 37.7 g
• Fat: 26 g
• Fiber: 5.2 g
• Sodium: 689 mg
• Saturated Fat: 7.5 g
• Sugar: 8.2 g
• Cholesterol: 75 mg