Asian Pork Quinoa Salad

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This Asian Pork Quinoa Salad is made up of glazed slices of pork loin filet atop a colorful salad loaded with crunchy vegetables and quinoa.

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I love that when Spring arrives, so do colorful recipes with plenty of fresh produce! As much as I love all of the comfort food, I have been more than ready for lighter, fresher meals.

This Asian Pork Quinoa Salad recipe that I just made, is exactly the type of meal to get the season started off right! The salad is a mix of quinoa, cabbage, carrots, red pepper, cilantro, and green onions. And, the pork is cooked in an incredibly flavorful Asian-inspired sauce.

For this recipe, I use a Smithfield All Natural Boneless Loin Filet that I picked up at Walmart. I really like that Smithfield® pork is raised in the U.S.A. and does not contain any artificial ingredients, preservatives, added steroids or hormones. They hand select the cuts of pork based on the coloring and marbling so you always get fresh, juicy, naturally tender pork. You can really taste the difference!

Since our weeknights are still crazy (hurry up summer break!), I decided to make this recipe using my Instant Pot to prepare the pork. This helps keep the time required to make this recipe at right around 30 minutes. If you don’t have an Instant Pot, you can prepare it in your oven or on a grill,  just be aware that it may take a little longer using a different cooking method.

How to Make Asian Pork Quinoa Salad

Prep!

There really isn’t much prep work to do before you begin cooking. You’ll have time to prepare the salad while the pork and quinoa are cooking.

Create!

Combine the garlic, ginger, soy sauce, hoisin sauce, and sesame oil in a small bowl. Whisk thoroughly and set aside.

Place the Smithfield All Natural Boneless Pork Loin inside of the Instant Pot. Pour the sauce over top and close the lid. Set the pressure to high and cook for 15 minutes.

While the pork cooks, start the quinoa by combining the water and quinoa in a medium pot over high heat. Bring to a boil, then reduce the heat to low. Cover and cook until all of the water is absorbed and the germ of the quinoa is visible, about 15-20 minutes.

Meanwhile, prepare the vegetables. Cut the cabbage, red bell pepper, and carrots into bite sized pieces. I use a julienne vegetable peeler for the carrots. Roughly chop the cilantro, and thinly slice the green onions, separating the white parts from the green.

Once the pork is done cooking, do a quick release of the steam. Remove the pork and set it on a cutting board to rest.

While the pork rests, divide the quinoa and vegetables (except for the green top part of the onions) evenly between 4 bowls. Toss to combine.

Present!

Top the salads with slices of the pork and extra sauce from the pot, if desired. Top with the green onions and enjoy!

For more Smithfield All Natural Pork inspiration, click HERE!

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Asian Pork Quinoa Salad

This Asian Pork Quinoa Salad is made up of glazed slices of pork loin filet atop a colorful salad loaded with crunchy vegetables and quinoa.

Course Main Dish

Cuisine Pork

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 476

Author Lauren

Ingredients

Pork

• 1.5 pound Smithfield All Natural Boneless Pork Loin
• 2 cloves garlic * minced
• 2 teaspoons ginger * minced
• 1/4 Cup soy sauce
• 1/4 Cup hoisin sauce
• 1 teaspoon sesame oil

Salad

• 1 Cup quinoa
• 2 Cups water
• 2 Cups purple cabbage
• 1 red bell pepper
• 2 medium carrots
• 1/4 Cup cilantro leaves * loosely packed
• 2 green onions

Instructions

• Combine the garlic, ginger, soy sauce, hoisin sauce, and sesame oil in a small bowl. Whisk thoroughly and set aside.
• Place the Smithfield All Natural Boneless Pork Loin inside of the Instant Pot. Pour the sauce over top and close the lid. Set the pressure to high and cook for 15 minutes.
  
• While the pork cooks, start the quinoa by combining the water and quinoa in a medium pot over high heat. Bring to a boil, then reduce the heat to low. Cover and cook until all of the water is absorbed and the germ of the quinoa is visible, about 15-20 minutes.
  
• Meanwhile, prepare the vegetables. Cut the cabbage, red bell pepper, and carrots into bite sized pieces. I use a julienne vegetable peeler for the carrots. Roughly chop the cilantro, and thinly slice the green onions, separating the white parts from the green.
  
• Once the pork is done cooking, do a quick release of the steam. Remove the pork and set it on a cutting board to rest.
  
• While the pork rests, divide the quinoa and vegetables (except for the green top part of the onions) evenly between 4 bowls. Toss to combine.
• Top the salads with slices of the pork and extra sauce from the pot, if desired. Top with the green onions and enjoy!
  

Notes

• Nutritional information is an estimate and may vary. It does take into account all of the marinade.

Nutrition

Serving: 1serving | Calories: 476kcal | Carbohydrates: 44g | Protein: 47g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 1215mg | Potassium: 1211mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6650IU | Vitamin C: 67mg | Calcium: 78mg | Iron: 4.1mg